Seared Lamb Chops with Green Cauliflower Puree and Pomegranate Demi-Glace

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.
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.
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.
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.

Seared lamb chops over creamy green cauliflower puree, citrus-sautéed baby carrots and peas, topped with velvety pomegranate demi-glace.