4 sebago potatoes
3 cups of cauliflower, chopped
1 tbs of olive oil
12 lamb cutlets
2 garlic cloves, sliced
1 red onion, sliced
1 tbsp of fresh rosemary
1 tbsp of butter (no added salt)
½ cup of balsamic vinegar
1 tbsp of tomato paste (no added salt)
¼ cup of chopped tomatoes (canned)
½ cup of water (tap)
1 tsp of stock powder (reduced salt)
2 cups of fresh peas, to serve
1. To make the potato-cauliflower puree, boil the potatoes and cauliflower until tender. Once cooked, drain and transfer to a saucepan with olive oil and season pepper. Mash the mixture to your desired consistency. Set aside and keep warm.
2. Heat a non stick saucepan and saute chops at high temperature on both sides until browned. Discard all liquids from the pan and lower temperature to medium, adding sliced garlic, onion, rosemary and unsalted butter. Cook until butter and garlic are both golden brown. Deglaze the pan with with balsamic vinegar, tomato paste and crushed tomatoes. Remove lamb chops when medium rare, or continue to cook to desired doneness. Set aside and keep warm. Raise heat to high temperature and add chicken or lamb broth. Reduce sauce and add pepper to tase.
3. To Serve, arrange lamb chops on top of the potato-cauliflower puree. Glaze chops with sauce and serve with peas. Serve with mustard if desired.