Cider-Glazed Lamb Chops and Buttery Cauliflower Puree

When Jamie started eating these lamb chops, he immediately demanded, "Are you going to put this on the blog? Will this be on the blog?" Needless to say, he loved them. They were so tender and tangy and just delicious. The reduced ginger-garlic-cider-soy-vinegar glaze is complex and sweet and salty and has a great zip from the vinegar. The cauliflower puree is a little sinful, but wow is it good. It's light and fluffy and rich.

Lamb Chops (from this recipe) it's supposed to serve 4 people, but Jamie and I ate it all
Ingredients:

1 cup apple cider

2 tablespoons minced peeled ginger

2 tablespoons minced garlic

3 tablespoons soy sauce

3 tablespoons rice vinegar (not seasoned)

1 tablespoon honey

8 rib lamb chops (3/4 inch thick), cut from 1 rack

1 scallion, finely chopped

Directions:

In a small sauce pan, boil cider, ginger, garlic, soy sauce, vinegar, and honey until reduced to about 1/4 cup, 10 to 12 minutes, and cool. Preheat broiler.

Pat lamb chops dry and sprinkle with kosher salt. Arrange on a foil-lined cookie sheet and brush one side of the chops with half of the glaze. Broil 3 to 4 inches from heat 3 minutes. Turn them over and brush with the rest of the glaze, then broil 3 minutes more for medium-rare. Transfer chops to a plate sprinkle with scallion. Then devour.

Cauliflower Puree (Serves 6)
Ingredients:
1 head cauliflower, separated into 2" florets
1/2 stick unsalted butter
1/2 cup heavy cream
1/4 cup water
Pinch cayenne

Directions:
Bring a large pot of salted water to a boil and preheat oven to 325. Boil cauliflower for 7 minutes until tender. Drain and transfer to baking sheet. Put in the oven for 5 minutes to dry out a little. Melt the butter in the heavy cream in a sauce pan. Adding a little cauliflower at a time, blend with an immersion blender until all of the cauliflower is incorporated. If it's too thick, add water. Season with salt and a pinch of cayenne, to taste.