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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.