Grilled Lamb with Cauliflower

Instructions

1. 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. 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. 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. 4

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.

5. 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. 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. 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. 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.