Grilled Lamb with Cauliflower
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Tender lamb chops get a quick marinade with fresh herbs and tangy Dijon mustard, then hit the grill for a beautiful char. The roasted cauliflower on the side is absolutely addictive, and here's the best part: cauliflower is packed with vitamin C and fiber, so you're getting something truly nourishing alongside that gorgeous protein. The whole meal feels elegant and special, yet it's genuinely simple to pull off.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- 1 headcauliflower(cut into 1-inch thick steaks)
- 6 tablespoonsolive oil
- 3 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 4garlic cloves(minced)
- 2lemon(1 for zest and juice, 1 for wedges)
- 2 tablespoonsdijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Combine 3 tablespoons olive oil, minced garlic, lemon zest, Dijon mustard, rosemary, thyme, salt, pepper, and red pepper flakes in a small bowl to create the marinade.
Tip: Make this 30 minutes ahead to allow flavors to develop.
- 2
Pat lamb chops dry and rub both sides generously with half the marinade. Let rest for 15 minutes at room temperature while you prepare the cauliflower.
Tip: Don't marinate longer than 30 minutes or the acid will toughen the meat.
- 3
Brush cauliflower steaks with remaining 3 tablespoons olive oil and season with salt and pepper on both sides.
Tip: Pat the cauliflower dry before oiling to ensure even browning.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
- 5
Place cauliflower steaks on the grill and cook for 5-6 minutes per side until golden char marks appear and the vegetable is tender, then transfer to a platter.
Tip: The cauliflower will be most flavorful with deep caramelization.
- 6
Grill the lamb chops for 4-5 minutes per side for medium-rare, depending on thickness. Avoid moving them frequently to develop a nice crust.
Tip: Use a meat thermometer: aim for 130-135°F internal temperature for medium-rare.
- 7
Remove lamb from heat and let rest for 5 minutes on a clean plate, tented loosely with foil.
Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.
- 8
Whisk together fresh lemon juice and balsamic vinegar, then drizzle over the grilled lamb and cauliflower just before serving with lemon wedges on the side.
Tip: The acid brightens all the rich flavors of the grilled components.
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