Grilled Lamb Chops

CAULIFLOWER PUREE

Ingredients:

large head of cauliflower cut up into small pieces

milk

butter

salt and pepper

cayenne

Instructions:

Put cauliflower in saucepan and cover generously with milk. Simmer until soft; about 20-25 minutes.
Strain (reserving some of the milk) and put into blender with butter, cayenne, salt and pepper
Blend until smooth adding reserved milk if needed

Ingredients:

2 large garlic cloves, crushed

1 T fresh rosemary leaves

1 tsp fresh thyme leaves

cayenne pepper

coarse sea salt

2 T extra-virgin olive oil

4 lamb chops, about 3/4-inch thick

Instructions:

Finely chop & mix garlic, rosemary, thyme, cayenne, and salt. Pour in olive oil mix into a paste.
Clean and French your lamb chops; take off all fat and sinue, scrap the bone clean.
Soak lamb chops in water for 30 minutes, remove and pat dry with a paper towel
Brush the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
Remove chops and bring to room temperature (about 30 minutes).
Sear chops on hot grill for about 3 minutes on each side.

GLAZED CARROTS & ASPARAGUS

Ingredients:

heirloom carrots

asparagus

olive oil

maple syrup

brown sugar

Instructions: