Dinner By Dagny

Not just food, food with flavor

Lamb Chops with Roasted Cauliflower and Cous Cous Salad

This meal was a tribute to lemon.  I didn’t realized that until after I cooked it, and had I thought ahead might have changed the flavors up a little bit.  That said, I believe that if a flavor is pleasant to you, use it.  My family really likes lamb, therefore we tend to have it pretty regularly as part of our family meals.  As for the roasted cauliflower, I tried this simple recipe for the first time in the last couple of months as I was getting bored of just standard steamed vegetables.


1 cup Israeli cous cous

1 red bell pepper

1 – 1.5 cups each peas, corn, broccoli (these had been previously cooked leftovers.  you could have just as easily cut up celery, carrots and a couple of different colored bell peppers.  The key is to add vegetables you and your family enjoy with a variety of different colors to make it look pretty)

6 lemons (I ended up using 3 lemons and about 1/4 cup of lemon juice)

4-5 pounds lamb shoulder chops

2 packages frozen cauliflower

1 cup of olive oil

Adobo, fresh cracked pepper, oregano

Lemon Vinaigrette  Directions (used on cous cous salad and as marinade for lamb chops)

1.  Juice 3 lemons into small bowl

2.  Add Adobo, fresh cracked pepper and oregano

3.  Drizzle in ~1/2 cup olive oil, whisking as it is added

4.  Taste and add any additional seasoning as needed

Cous Cous Salad Directions

1.  Cook cous cous per the package directions

2. Chill cous cous down in refrigerator

3.  Cut vegetables down to small dices (to mimic approximate size of cous cous) as needed

4.  Mix vegetables and cous cous together and stir in vinaigrette

Roasted Cauliflower Directions

1.  Preheat oven to 400 degrees

2.  Place frozen cauliflower in casserole dish

3.  Sprinkle zest and juice of 1 lemon over cauliflower

4.  Drizzle with olive oil and season with Adobo and fresh cracked pepper

5.  Roast for 30-40 minutes, until cauliflower is tender and florets start to turn golden

Lamb Chop Directions

1.  Marinade lamb chops in lemon vinagrette for a minimum of 10-15 minutes (1-2 hours is preferred)

2.  Heat grill pan over medium high – high heat

3.  Sear lamb chops for about 2 minutes  on each side

4.  Turn down heat to low – medium low and cook lamb chops for additional 6-8 minutes

5.  Check meat texture or temperature (130 – 140 for medium rare, 145 – 150 for medium.  see this finger test article for details on checking doneness by touch)

I added a little mint jelly as I like the pairing of it with lamb.


I know that a meal is good when my daughters ask for several additional servings.  In this case, one daughter had 3 servings and another daughter had 2.


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