Lamb Chops with Four Herbs and Mashed Cauliflower

Fork-tender and bursting with umami, this is pure comfort food. This is an Instant Pot pressure cooker recipe, adapted from a recipe by Melissa Clark, from her book “Dinner in an Instant.” I have slow-cooker times at the end.

Lamb Chops with Four Herbs and Whipped Cauliflower
Lamb: 6 servings // 678 calories, 14g fat, 39g protein, 5g net carbs
Cauliflower: 6 servings // 150 calories, 14g fat, 2g protein, 4g net carbs

Note: Recipe for Whipped Cauliflower is at the bottom of the page.

3-1/2 pounds lamb shoulder (“blade”) chops (6 chops)
12 garlic cloves, minced
2 teaspoons sea salt
2 teaspoons freshly-ground black pepper
6 sprigs fresh lemon thyme, snipped into 2” pieces
4 sprigs fresh rosemary, snipped into 2” pieces
3 tablespoons extra-virgin olive oil + 2 tablespoons for later
1 large onion, diced
1 cup dry white wine
8 oil-packed anchovy fillets (don’t worry, you won’t taste them)
1 tablespoon red pepper flakes
Fresh lemon juice, to taste
1 tablespoon fresh tarragon, chopped
2 green onions, thinly sliced on the diagonal
Serve with chopped fresh mint 

In a large zip-lock bag combine lamb chops, garlic, salt, pepper, thyme, rosemary, and 3 tablespoons olive oil. Squeeze the air out, seal, and squish the ingredients around a bit. Refrigerate. If doing this in the morning, set a timer for an hour and re-squish (technical cooking term) every hour until cooking. If marinating overnight, simply refrigerate and squish in the morning.

When you’re ready to cook, brush herbs and garlic off the lamb (reserve them for later). Then, using either a large skillet (my choice, I like working under a fan), or the pressure cooker’s sauté function, heat 1 tablespoon olive oil. Once hot, add as many chops as will fit flat, and brown for 5 minutes or so. Flip over, and repeat. Transfer browned chops to a plate.

Add another tablespoon of oil to the pot or skillet and sauté the onion until it’s lightly golden. Add the wine, and simmer, scraping up the browned bits, until the wine has reduced by half. Add anchovies, red pepper flakes, and reserved garlic and herbs from the marinade. Return the lamb chops to the pot, lock the lid—making sure the steam release knob is in the “sealing” position—and cook on high pressure for 20 minutes. Let the pressure release naturally.

Using a pair of tongs, transfer the lamb chops to a serving platter. Reduce the juices by using the Instant Pot’s sauté function, using a slotted spoon to remove herb branches while it boils. Spoon fat off the top—or use a fat separator. Taste. Add more salt and/or a squeeze of lemon, to balance the flavors. Stir in the tarragon.

Plate the chops, drizzle with the lamb jus, and top with green onions and mint.

Slow-cooker Cooking Times
Cook the lamb on high for 5—7 hours, or low for 8—10 hours.

  • Quick Whipped Cauliflower
    4 cups frozen riced cauliflower
    5 tablespoons unsalted butter
    1/4 teaspoon salt

    Microwave all ingredients until hot. Scoop into a food processor and process until smooth. Serve immediately.