Curried Lamb Chops with Cauliflower
Nutrition per serving
| Calories | 470 kcal |
| Protein | 19.5 g |
| Carbs | 5.4 g |
| Fats | 42.1 g |
| Saturated Fat | 20.2 g |
| Monounsaturated Fat | 11.8 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 1.2 g |
| Fiber | 2.3 g |
| Sodium | 94 mg |
Ingredients
| Cauliflower Florets | |
| Lamb Chop | |
| Curry Powder | |
| Garlic | |
| Butter (unsalted) |
1. Heat the butter until melted in a pan over medium heat. Add the garlic and curry powder, stir to combine. Add the lamb, coat both sides, cover with a lid, but slightly ajar. Cook for 5 minutes each side. Transfer lamb/curry butter to a serving plate to rest a few minutes.
2. While lamb is cooking, steam the cauliflower in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
3. Serve lamb with the cauliflower on the side.