|1||cauliflower — medium head, chopped|
|2-4||lamb — chops|
|1 Tbs||olive oil — for frying|
|1 Tbs||butter — or olive oil|
|1 cup||milk — for the mash|
|salt and freshly ground black pepper — to taste|
In a medium-sized pot of boiling water, boil the cauliflower until tender, about 15 minutes.
Meanwhile, season the lamb on both sides. Add a drizzle of olive oil to a frying pan on medium-high heat and cook the lamb chops for 3-4 minutes on each side for medium, or to your preference.
Add the tomatoes to the pan along with the meat for the remaining 3-4 minutes. Remove the pan from the heat and allow the lamb chops to rest on a chopping board or plate.
To prepare the cauliflower mash, drain off excess water, mash well and add in the butter, and the milk a little at a time.
You may need more or less milk according to how you like the consistency of your mash. Season with salt and pepper and set aside.
Serve immediately with a drizzle of pesto over the lamb chops.
For quick DIY pesto:
50 g fresh basil (or rocket/watercress/coriander), rinsed and thicker stalks removed
2 Tbsp almonds or pine nuts, roughly chopped
3 Tbsp olive oil
juice of 1 lemon
1 clove garlic, chopped
1/2 tsp sugar, or more to taste
Combine the ingredients in a food processor, mix until it reaches a texture of your liking, taste to check that you have enough salt and sugar.
Can be stored in the fridge for up to a week, and leftovers can be frozen for up to 2 months.