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Lamb Chops with Brussels Sprouts and Cauliflower

Hearty lamb complements earthy Brussels sprouts and cauliflower; the bright flavors of cranberry balance the whole dish.


1/4 cup canola oil
8 3-oz. lamb chops
2 cups Ready-Set-Serve Brussels Sprouts, chopped
2 cups Ready-Set-Serve Cauliflower Florets (or purple cauliflower)
1 lb. polenta roll, sliced
Salt and pepper, to taste
1 cup microgreens, to garnish
Cranberry sauce:
12 oz. whole cranberries
1/4 cup sugar
1/4 cup balsamic vinegar
1/4 cup water


Heat two tablespoons oil in large skillet. Add seasoned lamb chops in batches so as not to crowd the pan. When all are cooked medium rare, set aside to rest. Add one tablespoon of oil, Brussels sprouts, and cauliflower to the pan, cook until tender; set aside with lamb. Add remaining one tablespoon of oil to pan; when hot, brown slices of polenta.
In a saucepan, combine all cranberry sauce ingredients; cook until reduced and thick (approximately ten minutes—can be made ahead of time).
To serve, arrange polenta slices on a plate; top with two lamb chops. Arrange Brussels sprouts and cauliflower around all. Drizzle with cranberry sauce and garnish with microgreens.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.