persillade encrusted lamb chops with cauliflower purée

well, i felt like since i hadn’t cooked anything super yummy for e in a while, he deserved something special.  lamb is always an easy way to his stomach/heart.  i knew i wanted to encrust it with an herb coating, and after doing some cookbook/internet research i decided on a persillade.


persillade is a delicious seasoning mixture of parsley and garlic that is used mostly in french and greek cuisines. it’s relatively simple but packs a major flavor punch. i added fresh bread crumbs to it so the chops would have a nice crust. for the base i decided on a wonderful cauliflower purée. i love the smell of cauliflower cooking. there’s nothing quite like it. for this version i added a little butter, some crème fraiche, and feta cheese—the butter and crème fraiche to help thicken up the purée, and the feta because it just goes so well with lamb.

 

persillade mixture

persillade encrusted lamb chops
2 thick lamb loin chops
1 tbsp. dijon mustard
¼ cup fresh parsley (finely chopped)
¼ cup bread crumbs (i use fresh whole grain bread and pulse it, but feel free to use panko or whatever you prefer)
2 garlic cloves (finely chopped)
kosher salt & fresh cracked pepper (to taste)

bring the lamb chops to room temperature and season with salt and pepper.  preheat the oven to 425º.  make the persillade topping by combining the parsley, garlic, and breadcrumbs in a small bowl.  evenly spread the mustard on lamb chops.  add the persillade to the chops, pressing in to “seal” the lamb.  bake in an ovenproof dish or on a baking sheet for about 20 minutes for medium rare.  let rest for 5 minutes before plating.
 

lamb chops coated with persiallade

cauliflower purée:
1 head of cauliflower (trimmed to just the florets)
1 tbsp. butter
2 tbsp. crème fraiche
¼ cup – feta cheese
kosher salt & fresh cracked pepper (to taste)

bring water to a boil in a sauce pot.  boil the cauliflower for about 10 minutes until tender.  add the cauliflower, butter, crème fraiche, and feta into a food processor and blend until smooth.  add salt and pepper to taste.  (remember: the feta is quite salty so go easy on salting this dish all around).

finally, i roasted some asparagus for some greenery and garnished with the remaining persillade.
make this for a weeknight meal to impress your partner or as the main course for a dinner party to impress all!  let me know how it goes…

p.s. – it’s good to be back!

About Jennie

i'm like you... a lover of food and life. i cook, i create, i photograph, i dream - i love.
This entry was posted in Uncategorized. Bookmark the permalink.

Comments are closed.