Friday, December 18, 2009
Lamb Chops w/ Cauliflower Au Gratin
I'll admit that tonight's menu is not my favorite, but Ryan has requested lamb for the past two weeks so I thought we would give this new recipe a try. I love the way the lamb took on the rosemary and garlic flavors. If you are not a fan of lamb I think these grilled chops may change your mind. They are paired with a great side dish. Cauliflower Au Gratin is a rich and decadent dish that is perfect for the holidays. Tonight it bordered on being too rich so I think substituting the cream with milk may help. I love how the bread crumbs become golden brown on top of the bubbling cheese.
Rosemary Lamb Chops
8 lamb chops
3 sprigs rosemary
2-3 cloves garlic
Place the chops flat and next to each other in a glass dish. Drizzle olive oil onto chops and rub into both sides. Coarsely chop rosemary and cloves of garlic and pat onto both sides of the meat. Grind sea salt and pepper to taste. Let the meat sit in the dish, covered and in the refrigerator for 1-2 hours or overnight.
Heat grill to maximum temperature but let all flames completely die down and grill covered for 3-4 minutes on each side. Remove and serve.
Cauliflower Au Gratin
1 lg. head cauliflower, cut into florets 1 1/2 cups cream 8 oz. Monterey Jack cheese, shredded 2 cups grated Parmesan 4 ounces goat cheese, cut into small pieces
Freshly grated nutmeg Salt and pepper
3-4 Tbls. unseasoned bread crumbs Preheat oven to 400 degrees F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt, pepper & nutmeg. Sprinkle bread crumbs over mixture. Bake 30 minutes or until the cauliflower is soft and the cheese is golden brown. Remove from the oven and let rest for 10 minutes before serving.