- 12 (1-1½-inch-thick) lamb loin chops
- Kosher salt
- ½ cup tightly packed fresh mint leaves, finely chopped
- 1 tablespoon finely chopped garlic
- ¼ cup balsamic vinegar
- ¼ cup (plus 1 tablespoon) olive oil
- 1 head cauliflower
- 1 tablespoon unsalted butter
- ½ cup heavy cream
- Season the lamb chops on both sides with salt; set aside.
- In small bowl, mix the mint, garlic, vinegar, and ½ teaspoon salt together. Add ¼ cup of the oil in a slow, steady stream, whisking constantly, until it thickens into an emulsion. Taste for salt. Set aside. (You may need to rewhisk it into an emulsion just before serving.)
- Rinse the cauliflower under cold running water. Remove and discard the outer leaves. Using a knife, cut off the stem and remove the core from the cauliflower, discarding both. Break or cut the cauliflower into small florets. Bring ¼-½ inch water to a boil in a covered medium saucepan over medium heat. Place the florets in a steamer basket, set in the saucepan, cover, and steam until the cauliflower is tender, 8-10 minutes.
- While the cauliflower steams, heat the remaining 1 tablespoon oil a 15 Inch Cast Iron Skillet over medium-high heat about 1 minute. Add the lamb chops (you may need to cook them in batches) and cook 2-5 minutes per side, depending on their thickness and your desired degree of doneness (2-3 minutes per side for rare and 5 minutes plus for medium to medium well). Remove to a plate, cover with aluminum foil, and let rest while you finish the cauliflower.
- Remove the steamer basket from the saucepan and discard the steaming water. Melt the butter in the pan, add the florets, and mash as you would for mashed potatoes. (For a smoother consistency, do this in a blender or food processor.) Add the cream and heat through over low heat, 2-3 minutes. Season to taste with salt and pepper.
- To serve, spoon cauliflower mash in the center of each plate, surround with 3 lamb chops, and spoon a little of the sauce over each chop.