Lamb Chops with Curried Cauliflower and Yogurt Sauce

Name: Lamb Chops with Curried Cauliflower and Yogurt Sauce
Prep time: 30 min
Total time: 60 min
Ingredients: 1 cup basmati rice; 0.5 cup plain low-fat yogurt; 0.5 cup chopped cilantro, or parsley; 1 tablespoon freshly squeezed lemon juice; 1 small garlic clove, minced; Coarse salt and ground pepper; 1 cauliflower, (2 to 2 ½ pounds); 2 medium onions, halved and thinly sliced; 2 tablespoons olive oil; 2 teaspoons curry powder; 8 (3 to 5 ounces each) lamb rib chops

3.7

(3)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

1 hrs

Servings:

4

Bring this delicious Mediterranean dinner to your table in three simple steps.

Ingredients

1 cup basmati rice
½ cup plain low-fat yogurt
½ cup chopped cilantro, or parsley
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and ground pepper
1 cauliflower, (2 to 2 ½ pounds)
2 medium onions, halved and thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 to 5 ounces each) lamb rib chops

Directions

Preheat oven to 475 degrees. In a small bowl, combine yogurt, cilantro, lemon juice, and garlic. Season with salt and pepper; set sauce aside. Cook rice according to package instructions; set aside.
Break cauliflower into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.
Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add 4 chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Transfer to plate. Wipe skillet with paper towel; repeat with remaining chops. Serve lamb with rice, cauliflower, and yogurt sauce.