On a crisp, chilly, autumn night, this warming dish is just as perfect for a rustic family meal as a formal dinner party. Adding cauliflower to the puree lightens the potatoes, increases the vitamin and mineral content, and imparts a wonderful flavor. The sautéed leeks offer visual appeal and an enhanced nutritional profile. The slightly bitter broccoli rabe lends bite and texture. If lamb isn’t your thing, you can replace it with steaks, pork chops, or even roasted chicken legs for equally delicious results.
Prep time: 30 minutes
Cook time: 45 minutes
For the Seared Lamb Chops:
- Beef tallow or other fat
- 4 bone-in rack of lamb chops, 2 ribs each, cut about 2-inches thick
- Salt and pepper
- Fresh rosemary, chopped
For the Potato, Cauliflower, and Leek Puree:
- 2 large Yukon Gold potatoes, peeled (optional) and diced into 1-inch cubes
- 1 small head cauliflower, broken into large florets
- 1 leek
- 4 tablespoons butter
- Salt and pepper
- 4 tablespoons Parmesan cheese (optional)
- Freshly grated nutmeg
For the Broccoli Rabe:
- 1 bunch broccoli rabe (also called rapini)
- Olive oil
- 2 cloves garlic, minced
- Crushed red pepper flakes (optional)
- Salt and pepper
- Preheat oven to 400°F. Place potatoes and cauliflower in a steamer basket and immerse in a large pot with a little water. Steam until tender, about 25–30 minutes.
- Meanwhile, heat a little beef tallow or other fat in a large, shallow pan until very hot. (Make sure to turn on your fan or hood as this could get smoky.) Pat lamb chops dry and season with salt. Sear until deeply browned, about 2 minutes per side. Season chops with pepper and chopped rosemary. Place them in 400°F oven and roast about 15 minutes for medium rare (130°F on an instant-read thermometer). Alternately, you may grill the chops if you like.
- While the chops are in the oven and the potatoes are still steaming, prepare the leeks: Trim the ends and halve lengthwise. Cut the white and pale green parts only into ½-inch slices. Submerge sliced leeks in a bowl of cold water, break apart to allow any dirt between the layers to sink to the bottom of the bowl. Scoop out leeks and drain them briefly on a paper towel. Melt 4 tablespoons butter in a heavy skillet over medium heat. When the butter is hot, add leeks. Reduce heat to low and slowly sauté until soft, 10–13 minutes. Season with salt and pepper to taste. Set aside.
- Place potatoes and cauliflower in the bowl of a food processor. Pulse until finely chopped. Add leeks and buzz until pureed but still slightly chunky. Add parmesan cheese, if using. Season with a pinch of nutmeg and salt and pepper to taste. Cover to keep warm, then set aside.
- Next, prepare the broccoli rabe: Cut the bottoms off each stem and wash well. Bring a large pot of liberally salted water to a boil. Dunk broccoli rabe in water and cook until it just turns bright green, about 1 minute. Drain and set aside.
- Remove lamb chops from oven. Rest chops on a cutting board for about 5 minutes to let the juices redistribute. Meanwhile, finish the broccoli rabe. Heat a few tablespoons olive oil in a large, shallow pan. Add garlic and cook until lightly golden. If desired, add a pinch of crushed red pepper flakes. Add broccoli rabe to pan and sauté until tender, about 2–3 minutes. Season with salt and pepper.
- To serve, cut each lamb chop in half, slicing between the ribs. Place a mound of broccoli rabe in the center of each plate. Add a spoonful of potato puree and carefully arrange 2 chops per person on top. Spoon some of the lamb juices over the lamb chops and serve.
To choose your organically grown and fresh ingredients wisely, use the following criteria:
- chemical- and hormone-free meat
- wild-caught fish
- pasture-raised, organic eggs
- whole, unrefined grains
- virgin, unrefined, first-press organic oils
- whole-food, unrefined sweeteners
- pure, clean, spring water
- sea salt
- raw and/or cultured milk and cream products