Sheet-Pan Zesty Lamb Chops & Cauliflower

Name: Sheet-Pan Zesty Lamb Chops & Cauliflower
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 small head of cauliflower; 8 lamb loin chops; Juice of 1 large lemon; 1 Tablespoon red wine vinegar; 4 cloves garlic; 2 teaspoons dried Mediterranean herbs; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground pepper; 1/4 cup olive oil; 1 cup pomegranate seeds; 2 Tablespoons chopped fresh mint; 2 Tablespoons toasted pine nuts; 1 cup tzatziki

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Calories
200 kcal
Course
Main Course
Cuisine
American

Sheet-Pan Zesty Lamb Chops & Cauliflower

Nicole Henderson

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A quick and tasty one-pan supper that's perfect for any season.

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Ingredients

1 small head of cauliflower
8 lamb loin chops 1 1/2 inches thick
Juice of 1 large lemon about 3-4 Tablespoons
1 Tablespoon red wine vinegar
4 cloves garlic peeled, minced or grated
2 teaspoons dried Mediterranean herbs
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1 cup pomegranate seeds about 1 small pomegranate
2 Tablespoons chopped fresh mint
2 Tablespoons toasted pine nuts optional
1 cup tzatziki to serve

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Instructions

Cut the cauliflower into 8 wedges and place in a resealable bag. Place the lamb chops in another resealable bag. Whisk together the marinade ingredients in a measuring cup: lemon juice, vinegar, garlic, dried herbs, salt, pepper and olive oil.
Pour about two thirds of the marinade into the bag with the lamb and the rest over the cauliflower. Seal both bags and then massage the marinade into the meat. (Note: this doesn't really marinate the cauliflower, but it does prep it for roasting later) Refrigerate both lamb and cauliflower for at least 4 hours and up to 8.
Shift the oven rack to the top level. Preheat the oven to broil for at least 10 minutes. (read this first if you seldom cook with the broiler). Lightly oil a rimmed sheet pan and arrange the lamb and the cauliflower evenly around it. Brush any remaining marinade over the cauliflower to get it good and coated (this will also help it to roast and not burn).
BROIL for 10 MINUTES. Remove the pan from the oven and lightly press on the lamb chop in the fattest part. It should still feel slightly springy. If you have a meat thermometer, test the lamb close to the bone and it should read between 135 and 145.
Transfer the lamb to a platter to rest for 5 minutes. Turn the wedges of cauliflower over and broil for 5 minutes more.
To serve, heap the lamb and the cauliflower together on a serving platter. Sprinkle pomegranate seeds, mint and pine nuts over the top. Serve with a generous side of tzatziki and wedges of lemon, if desired. Enjoy immediately.