Pan-Seared and Oven-Roasted Lamb Chops with Parmesan Cauliflower Purée and Anchovy-Wilted Kale
2 plates · 4.7 g net carbs
4.7g Net carbs · 65.1g Fat · 83.5g Protein · 968 kcal
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Join the waitlistThis recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.
Pan-seared then oven-roasted lamb chops are seasoned with rosemary, garlic powder and salt and finished in a hot oven to produce a crisp, browned exterior. A creamy cauliflower purée is blended with cream cheese and parmesan cheese until silky, and a quick anchovy-scented lard wilt of kale provides a bitter, savory counterpoint. The lamb is seared to develop fond and roasted at 200°C (400°F) until the exterior is brown and the juices run clear in the pan. The cauliflower purée smooths when hot cooking water is blended in to loosen the texture. Anchovy oil dissolves into the kale during the wilt step, turning the leaves glossy and concentrating savory flavor.
Ingredients
lamb chopsLamb, Chop550 g
cauliflowerCauliflower, Raw120 g
cream cheeseCream cheese, Regular, plain40 g- parmesan cheeseCheese, Parmesan, hard20 g
kaleKale, Raw40 g
lard20 g
anchoviesAnchovies, Canned in olive oil, with salt, drained10 g
garlic powderSpices, Garlic powder3 g
rosemary4 g
saltSalt, Table
black pepperSpices, Pepper, black2 g
Equipment
12-inch skillet- ovenproof skillet
- food processor
Method
- Preheat the oven to 200°C (400°F).
- Pat the lamb chops dry and season them evenly on both sides with salt, black pepper, rosemary and garlic powder.
- Warm an ovenproof skillet over medium-high heat and add the lard. When the fat is hot and shimmering, sear the lamb chops until a deep brown crust forms on both sides, using tongs to turn the meat.
- Transfer the skillet to the preheated oven and roast the chops until they reach your desired doneness, about 10-15 minutes depending on thickness.
- While the lamb is roasting, break the cauliflower into florets and simmer in salted water until very tender, then drain and reserve a little cooking water.
- Transfer the hot cauliflower to a food processor with the cream cheese and parmesan cheese and blend until completely smooth, adding a tablespoon of the reserved cooking water at a time if the purée needs loosening.
- In a separate skillet over medium heat, warm the lard and add the anchovies, stirring until they melt into the fat. Add the kale and toss until the leaves are wilted and glossy; season with salt and pepper.
- When the lamb is done, remove it from the oven and let it rest briefly on a cutting board. Slice the chops if desired and arrange on plates with a generous spoonful of cauliflower purée and a portion of the anchovy-wilted kale. Spoon any pan juices over the lamb before serving.
Tips
Pro tip
- Rest the lamb briefly after roasting to let juices redistribute before slicing.
- Use a food processor to blitz the cauliflower hot for the smoothest purée; add a little reserved cooking water if it seems thick.
- Dissolve the anchovies in the hot fat first so they disperse evenly through the kale.
Frequently asked questions
- What can I use instead of lard for searing?
- Use olive oil or butter instead. Olive oil gives a lighter, fruitier note and tolerates high heat well; butter adds nutty richness but may brown faster, so watch the pan and lower the heat slightly if needed.
- Can I swap pork loin or pork chops for the lamb chops?
- Yes, pork loin or pork chops can be used instead. Pork is leaner and will take a little longer in the oven to reach a comparable finished texture, and the overall flavor will be milder compared with the gamey, fatty character of lamb.
- My cauliflower purée is grainy, how do I fix it?
- Blend the purée while it is still hot and add a tablespoon of the reserved cooking water at a time until it smooths. A longer pulse in the food processor or passing the purée through a fine sieve will further refine the texture.
- The lamb came out drier than expected, what can I do?
- Slice the meat thinly across the grain and spoon pan juices over the slices to add moisture. Next time, reduce the oven time slightly and allow a short resting period off the heat before slicing.
- How should I store leftovers, and how do I reheat them?
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.
Per plate
Primary macros
Electrolytes
Minerals
- Calcium
- 281 mg
- Iron
- 6.31 mg
- Magnesium
- 109 mg
- Phosphorus
- 724 mg
- Potassium
- 1303 mg
- Zinc
- 11.24 mg
- Copper
- 0.462 mg
- Selenium
- —
Vitamins
- Vitamin A
- —
- Vitamin C
- —
- Vitamin D
- —
- Vitamin E
- —
- Vitamin K
- —
- Thiamin (B1)
- —
- Riboflavin (B2)
- —
- Niacin (B3)
- —
- Pantothenic acid (B5)
- —
- Vitamin B6
- —
- Folate
- —
- Vitamin B12
- 7.57 µg
Other nutrients
- Choline
- —
Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.
407.5 g per plate
13 figures are unavailable. Nothing was estimated in its place.
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Published 2 September 2026
Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.
Pan-Seared and Oven-Roasted Lamb Chops with Parmesan Cauliflower Purée and Anchovy-Wilted Kale — printed from https://twentygrams.app/recipes/pan-seared-and-oven-roasted-lamb-chops-with-parmesan-cauliflower-pure--29d7fbfb