Sean liked this dish so much that he put it on the “lets make it again” list.  Maybe he will read this and copy down/memorize the recipe so he can make it and I can sip wine and put my feet up!  This dish is for 2 servings, and it seemed like a fairly small serving by just looking at the recipe, so I doubled the cauliflower.  I also didn’t steam it like I was supposed to, I just boiled it out of sheer laziness and didn’t want to create extra dishes :P  This is the 2nd out of the 3 recipes I grabbed from epicurious this week, the last is a carbonara but I’m not making it just yet, I went to SUPER FOODS and Dragon Star next door,  got a lot of Asian groceries, so that will be what’s on the menu for next week, I have crazy vegetables and I even got oxtail!!  But anyway, back to the lamb, it was delicious after I made a few minor adjustments to it.  I like my foods heavy on the spices, if you don’t, follow the original recipe here.

Ingredients:

• 4 cups small cauliflower florets (1 small whole cauliflower)
• 2 6-ounce lamb shoulder blade chops (original calls for 4-5 oz, but pfft what am I on a diet??)
• 4 teaspoons curry powder, divided
• 1 tablespoon vegetable oil
• 2 teaspoon all purpose flour
• 1/2 cup low-salt chicken broth
• 1/2 cup whipping cream
• 4 tablespoons mango chutney
• 2 large green onions, chopped, divided
• 1 tablespoon Sriracha sauce (cock sauce, rooster sauce, the garlic one that comes in the not-squeeze bottle, it has more flavor, trust me.)

Directions:

1. Boil cauliflower in enough water just to cover it all, until crisp-tender, about 5 minutes. Transfer to bowl; sprinkle with salt and pepper.
2. Sprinkle lamb with salt, pepper, and 1.5 teaspoon curry powder. Heat oil in medium skillet over medium heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
3. Make sure your skillet isn’t on fire here, or else you will burn the flour.  Add 2.5 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
4. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.