Cat Cora’s Lamb Chops with Alma’s Fruited Mustard

Prep time: 5 minutes
Start to Finish: 45 minutes
Makes: 6 servings

Plus, stay tuned for Cat’s mega-celebrity dream dinner in next month’s ETalk.

• 8 4 ounce lamb chops
• ¼ cup extra virgin olive oil
• 2 teaspoons minced garlic
• 1 tablespoon finely chopped rosemary
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ pound baby carrots, roasted
• ½ green beans, roasted lightly
• 2 bulbs fennel, roasted and cut into slices
• ½ pound of red bliss potatoes, roasted and halved
• ¼ cup olive oil
• sea salt and pepper to taste

Preheat a hot grill and the oven to 400°F.

Brown the butter by melting it over medium heat until it begins to have a caramel color, 3 to 4 minutes. Add bay leaves, rosemary, pepper, and cherries. Mix in the sweet and Dijon mustards. Refrigerate.

Toss all of the vegetables in olive oil, sea salt and pepper and roast until tender, about 20-25 minutes. Remove from the oven and keep warm.

Rub the chops with oil, garlic, rosemary, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness. 

On a plate, place the vegetables in a mound and lay the chops across the vegetables.

This dish is a low fat option and low-carb. The vegetables add a lot of nutritional value and the lamb has tons of protein.