Ingredients
Prepare the Green Cauliflower Puree
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Butter 1.0 Tbsp
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Shallots, sliced 1.0 Tbsp
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Green cauliflower, cut into rough florets 1.0 lb
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Heavy cream 1.5 cups
Prepare the Citrus Peas and Carrots
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Baby carrots, cleaned, blanched 2.0 bunches
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Shallots, small dice 0.25 cup
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Garlic, minced 1.0 tsp
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Ginger, minced 1.0 Tbsp
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Peas, fresh 1.0 cup
Prepare the Pomegranate demi-glace and Lamb
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Pomegranate Juice 2.0 cups
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Lamb chops, frenched 3.5 lbs
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Salt and Pepper, to taste
Preparation
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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.
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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.
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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.
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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.