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Prepare the Green Cauliflower Puree

Prepare the Citrus Peas and Carrots

Prepare the Pomegranate demi-glace and Lamb

  1. Prepare the Green Cauliflower Puree

    • In a small sauce pan melt the butter and sweat the onions.
    • Add the green cauliflower and cream. Bring to a simmer and cook for about 20 minutes until the cauliflower is soft.
    • Add Knorr® Ultimate Intense Flavors Miso Umami.
    • Remove with a slotted spoon to a blender and puree until smooth. Keep warm and set aside.
  2. Prepare the Citrus Peas and Carrots

    • Blanch the carrots in simmering water for 2 minutes.
    • Melt the butter in a large sauté pan and cook the shallot, garlic, and ginger for a minute.
    • Toss in the carrots and peas. Add the Knorr Intense Flavors Citrus Fresh and Knorr® Ultimate Intense Flavors Miso Umami toss together. Adjust seasoning and hold for plating.
  3. Prepare the Pomegranate demi-glace and Lamb

    • To make the demi-glace, warm the pomegranate juice over medium high heat. Add Knorr demi-glace powder, whisk, and bring to quick boil. Keep warm.
    • Season the lamb with salt and pepper.
    • Sear with butter in a hot pan, about 2 minutes per side or until desired doneness.
  4. Finish the Dish

    • Spread 4 oz of the green cauliflower puree onto the plate.
    • Arrange 3 lamb chops per plate with the peas and carrots.
    • Spoon over the pomegranate demi-glace and serve.