Herb-Marinated Lamb Chops with Purple Cauliflower Puree

While all of the summer veggies were dried up and Tim Burton-esque in my garden, the herbs were actually thriving - especially the mint. There was a ton! I brought a big bag of mint (along with two smaller bags of oregano and lavender) back into the city and was craving lamb chops. I made a tasty, herby marinade for a few little grocery store lamb chops and cooked them on the grill pan and they were incredible! Such great flavor, and an interesting twist on traditional mint jelly with the chops. I also had some leftover purple cauliflower, so I made a puree. Looks a little like play dough, but I think could look very cool under a piece of salmon or something. Maybe with a pesto swirled around. Yum!

Lamb
Ingredients:
1/2 cup mint leaves
1 big tbsp fresh oregano
2 cloves garlic

1 tsp grainy mustard
2 tbsp (or more) olive oil
1tbsp salt
1 tsp fresh black pepper
4 little lamb chops

Directions:
Mix all of the above ingredients in a food processor, adding more oil if necessary. Season to taste, then rub all over the lamb chops and cover tightly with saran wrap (or put into a ziploc bag). Let sit at room temperature for 30 minutes to 2 hours. Heat up a grill pan on high heat and spray with a bit of oil. Grill the chops for 3 minutes each side for medium rare. Let sit for a minute or two before serving.

Cauliflower Puree
Ingredients:
1/2 head of cauliflower
2 tbsp butter
salt
pepper
1 tsp cumin
1 tsp paprika

Directions:
Steam the cauliflower until it is soft but not mushy. Add it bit by bit to a food processor with some of the cooking liquid until it forms a smooth puree. Add salt and pepper, butter, cumin, and paprika and blend. Season to taste.