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Kohana Marinated Lamb Chop with a Golden Cauliflower...
by Anthony Rodriguez
231
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1
231
Title:
Kohana Marinated Lamb Chop with a Golden Cauliflower...

Author:
Anthony Rodriguez

Description:

Ingredients

Lamb chops

Kohana Cold Brew Concentrate

Onions

Rosemary

Black Garlic

Turmeric

Curry Powder

Chili Powder

Cayenne Pepper

Salt and Pepper

Olive Oil

Milk

Butter

Golden Cauliflower

Asparagus

Directions

Mix 1/2 cup Kohana Cold Brew Concentrate, 1/2 Onion (diced), 1 tsp salt, pepper, chili powder, cayenne pepper, 1/2 cup olive oil and 2 sprigs of fresh rosemary. Place the Lamb in the marinade and let sit for 15 minutes on each side.

Cut the cauliflower into small florets and toss in a bowl with 1 tbsp oil and season with 1 tsp salt, pepper, turmeric and curry powder. Spread onto a baking sheet and place in a 350 degree oven for 20 minutes or until golden brown all around.

In a sauce pot add 2 tbsp butter and 1 cup of milk to melt and bring to a simmer. Once Cauliflower is roasted add the butter and milk to the pot and cook on a simmer for 10 minutes. When the cauliflower is soft add entire mixture to a blender and puree until smooth.

Heat a cast iron skillet over medium heat and add the marinated lamb. Cook for 6 minutes each side or until reaching desired temperature. Remove the lamb from the pan and reduce the heat. Add the marinade mixture along with another 1/2 cup of Kohana Cold Brew Concentrate. Reduce the liquid in the pan by 2/3 and turn off the heat. Add 2 tbsp of cold butter to pan and mix to emulsify sauce.

In a small pan branch off the asparagus for 3 minutes, drain and season with sea salt. Plate with golden cauliflower on the bottom of the plate. Add the lamb and asparagus and finish with the coffee pan sauce.

Description:

Ingredients

Lamb chops

Kohana Cold Brew Concentrate

Onions

Rosemary

Black Garlic

Turmeric

Curry Powder

Chili Powder

Cayenne Pepper

Salt and Pepper

Olive Oil

Milk

Butter

Golden Cauliflower

Asparagus

Directions

Mix 1/2 cup Kohana Cold Brew Concentrate, 1/2 Onion (diced), 1 tsp salt, pepper, chili powder, cayenne pepper, 1/2 cup olive oil and 2 sprigs of fresh rosemary. Place the Lamb in the marinade and let sit for 15 minutes on each side.

Cut the cauliflower into small florets and toss in a bowl with 1 tbsp oil and season with 1 tsp salt, pepper, turmeric and curry powder. Spread onto a baking sheet and place in a 350 degree oven for 20 minutes or until golden brown all around.

In a sauce pot add 2 tbsp butter and 1 cup of milk to melt and bring to a simmer. Once Cauliflower is roasted add the butter and milk to the pot and cook on a simmer for 10 minutes. When the cauliflower is soft add entire mixture to a blender and puree until smooth.

Heat a cast iron skillet over medium heat and add the marinated lamb. Cook for 6 minutes each side or until reaching desired temperature. Remove the lamb from the pan and reduce the heat. Add the marinade mixture along with another 1/2 cup of Kohana Cold Brew Concentrate. Reduce the liquid in the pan by 2/3 and turn off the heat. Add 2 tbsp of cold butter to pan and mix to emulsify sauce.

In a small pan branch off the asparagus for 3 minutes, drain and season with sea salt. Plate with golden cauliflower on the bottom of the plate. Add the lamb and asparagus and finish with the coffee pan sauce.