Seared Lamb Chops with Green Cauliflower Puree and Pomegranate Demi-Glace
Seared lamb chops over creamy green cauliflower puree, citrus-sautéed baby carrots and peas, topped with velvety pomegranate demi-glace.
Ingredients
Prepare the Green Cauliflower Puree
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Butter 14 g
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Shallots, sliced 10 g
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Green cauliflower, cut into rough florets 450 g
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Heavy cream 350 ml
Prepare the Citrus Peas and Carrots
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Baby carrots, cleaned, blanched 2 bunches
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Butter 14 g
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Shallots, diced small 25 g
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Garlic, minced 3 g
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Ginger, minced 3 g
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Peas 150 g
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Salt and pepper to taste
Prepare the Pomegranate demi-glace and Lamb
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Pomegranate Juice 500 ml
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Lamb chops, frenched 1.6 kg
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Salt and pepper to taste
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Butter 12 g
Preparation
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Prepare the Green Cauliflower Puree
- In a small sauce pan melt the butter and sweat the onions.
- Add the green cauliflower and cream. Bring to a simmer and cook for about 20 minutes until the cauliflower is soft.
- Add theKnorr® Ultimate Intense Flavours Miso Umami and toss together.
- Remove with a slotted spoon to a blender and puree until smooth. Keep warm and set aside.
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Prepare the Citrus Peas and Carrots
- Blanch the carrots in simmering water for 2 minutes.
- Melt the butter in a large sauté pan and cook the shallot, garlic, and ginger for a minute.
- Toss in the carrots and peas. Add theKnorr® Ultimate Intense Flavours Citrus Fresh and toss together. Adjust seasoning and hold for plating.
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Prepare the Pomegranate demi-glace and Lamb
- To make the demi-glace, warm the pomegranate juice over medium high heat. Add Knorr demi-glace powder, whisk, and bring to quick boil. Keep warm.
- Season the lamb with salt and pepper.
- Sear with butter in a hot pan, about 2 minutes per side or until desired doneness.
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Finish the Dish
- Spread 115 g of the green cauliflower puree onto the plate.
- Arrange 3 lamb chops per plate with the peas and carrots.
- Spoon over the pomegranate demi-glace and serve.