Good Lifestyle

Burst yourcast ironOr use this opportunity tobuy one-It's the key to getting a delicious Sear on these medium-rare lamb chops. The chops take a scene in the center with a simple rosemary leak, garlic, salt and pepper. But the showstopper in this dish is the Swiss cheeseCauliflower Mash potatoes. It's butter, creamy and decadent. You will never miss the mashed potatoes! Well, you could, but the potatoes are aKeto No, so this alternative is your only cérasted side dish.

Nutrition:740 calories, 54 g of grease (26 g saturated), 1,617 mg of sodium, 11 g of carbohydrates (3 g of fibers, 3 g sugar) 52 g protein

Made 2 servings

Ingredients

Lamb chops of the pan

6 small choppers of lamb coast (1 coast each)
2 c. Chopped fresh rosemary
4 garlic cloves, minced
1 C. Sea salt or kosher salt
1/4 c. TSP Pepper black cracked or 1/8 c. Tret Aleppo Pepper
1 tablespoon of olive oil

Swiss cheese cabbage mash

1 small cauliflower head
2 c. Shredded Swiss cheese
2 tablespoons of spare cream
2 c.
1/2 c. Sea salt tea
2 c. Green onion (optional)

How to do it

Place the lamb chops on a plate. In a small bowl, combine rosemary, garlic, salt and pepper; rub on all sides of the chops. Cover and let stand at room temperature for 30 minutes while preparing Swiss cauliflower puree.

Core 1 small cap of cauliflower and cut into 3 cups foil; Place in a steam basket on boiling water. Cover and steam until it is very tender when pierced with a knife, about 10 minutes.

Transfer cauliflower to a culinary robot. Cover and mix up almost smooth. Add 2 tablespoons of each of the Swiss cheeses, sour cream and butter, and 1/2 teaspoon of sea salt. Cover and mix the desired consistency. Add 2 tablespoons chopped green onion (optional) and pulse just to mix.

Heat a large skillet with medium heat. Add 1 tablespoon of olive oil. Add lamb chops to the pan. Cook for 3 minutes per side for the rare environment (brown outside and pink in the center). Divide the Swiss cheese cabbage puree between two dinner plates and the 3 lamb chops.

Complete recipe

1. Place the lamb chops on a plate. In a small bowl, combine rosemary, garlic, salt and pepper; rub on all sides of the chops. Cover and let stand at room temperature 30 minutes while preparing the Swiss cheese cabbage puree.
2. Core 1 small head cabbage and cut into 3 cups foil; Place in a steam basket on boiling water. Cover and steam until it is very tender when pierced with a knife, about 10 minutes.
3. Transfer cauliflower to a culinary robot. Cover and mix up almost smooth. Add 2 tablespoons of each of the Swiss cheeses, sour cream and butter, and 1/2 teaspoon of sea salt. Cover and mix the desired consistency. Add 2 tablespoons chopped green onion (optional) and pulse just to mix.
4. Heat a large skillet with medium heat. Add 1 tablespoon of olive oil. Add lamb chops to the pan. Cook for 3 minutes per side for the rare environment (brown outside and pink in the center). Divide the Swiss cheese cabbage puree between two dinner plates and the 3 lamb chops.

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