One of my favorite meats ~ lamb ~ is the main ingredient for this recipe besides the cauliflower.
Most people aren’t fans of cauliflower but I say the vegetable has just gotten some bad press. Â It’s really a good vegetable when combined with the right foods.
Lamb and cauliflower ~ like birds of a feather who flock together ~ go really well together.
Because this dish is baked, the cauliflower comes out nice and soft.
The other surprise in this recipe is the mustard. Have you ever had mustard with lamb? I never had but this mixture is not too strong and tastes quite good.
I will grant you the dish looks a little odd paired together but, hey, there’s a lot of other pairings out there that look odd but taste great.
So, go ahead and give this paleo Baked Lamb Chops with Cauliflower a shot. Â I really don’t believe you’ll regret it.
Paleo Baked Lamb with Cauliflower
Ingredients
- 2 Lamb Shoulder Chops
- 2 tablespoons Dijon mustard
- Olive Oil for greasing the casserole dish
- 1 teaspoon dried thyme
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 head of cauliflower, in pieces
- Cherry tomatoes, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 375 degrees.
- Grease a glass baking dish with olive oil and, with the lamb at room temperature, set the lamb chops in the dish.
- Mix the mustard, thyme, oil, salt and pepper and spread the mixture evenly over the lamb chops.
- Add the cauliflower and cherry tomatoes to the casserole dish then spread it throughout the casserole dish.
- Cover the dish with aluminum foil and bake for approximately 45 minutes or until the lamb chops are cooked to your liking.
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