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.

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