Grilled Lamb Chop with Butter Roasted Cauliflower and a beautiful Lamb Pan Sauce


  • Lambchop (how many do you want?)
  • 1 whole cauliflower
  • 150g salted butter
  • 100g cherry tomatoes
  • 150ml dry red wine
  • 250ml chicken stock
  • Salt and pepper
  • Sheet of tin foil


Put a pan on a medium-high heat and chuck in the butter. While the butter starts melting, break up the cauliflower into smaller florets, this isn’t essential, but it reduces the cooking time of the cauliflower and makes it more manageable. Form a little bowl with the tin foil and add the cauliflower in it, this is so that it doesn’t burn in the pan.

As soon as the butter is completely melted, place your cauli bowl into the buttery pan. Now comes the tender loving care. Take a tablespoon and just keep on basting the cauliflower. The tin foil bowl will cook it from the bottom and the butter will cook it from the top, whilst giving it an amazing flavour.

Just keep basting. Just keep basting. Just keep basting, basting, basting. What do we do? We baste, baste, baste.

After about 20 minutes of basting, we can start with the lamb. Just switch the cauliflower to a medium heat and turn the cauliflower over, this is to ensure the cauliflower doesn’t burn while we are cooking the lamb.

Get a grilling pan and whack it on a high heat. Add a bit of butter or oil to the pan, I prefer butter, especially when cooking on a high heat.

When the pan is blazing then we can add the lamb. Take tongs and hold the lamb on its side to sear off the fat. This takes about 2 to 3 minutes. When the fat is to your liking, lay the chop on its side for 2 minutes, turn it over onto the other side for 3 minutes. This will give you a perfect medium-rare lamb chop. Do it for about 3 and 4 minutes if you want it medium. This recipe does not cover turning meat into charcoal.

Remove the chop and place it onto something for resting time, preferably a drip tray of some sort, definitely not the final plate folks.

Go check the cauliflower and baste it a few more times. Add the cherry tomatoes into butter and baste them as well.


Lamb pan sauce is up next. Take the pan with all the juices from the lamb and turn the heat down a bit. Add the wine, careful for any splatter, and let the alcohol cook out. Keep stirring it for about 5 minutes. Pour in the chicken stock and bring it up to a boil. Let it simmer and keep stirring it for another 10 minutes, basically until it has thickened.

Stir the sauce and baste the cauliflower. You can now add some salt and pepper to the sauce and cauliflower to taste.

For an extra, you can sprinkle parsley all over the cauliflower and squeeze over the juice of half a lemon. This will give the meal that burst of freshness that you will need for a summer day.

Plate it up and enjoy a hearty meal.