I’ve gotten myself in an unpleasant predicament here. I wish my story behind this was more interesting, but unfortunately, it is not. As I was about to unload my groceries this past weekend, I stepped into a crevice of sorts and……
So here I sit with my leg elevated as told by every medical and non medical person. Ice, elevate and rest. REST? I hardly sit down to rest unless I have someone to sit down with me! Crutches are new to me, I’m practically falling over them and have already developed a blister on my palm in just the first day. This is not going to be fun. I spent day number 1 full of pity for myself, but it’s a new day, a new beginning and a new attitude.
Never one to allow myself to dwell on problems, I’m hopping around my kitchen, wondering how will I shower, how the dogs will take a walk, how do I drive my car as it is my right ankle and how can I cook and elevate my foot at the same time?!!
Well, it seems with a bit of determined and hopping on one foot, I pulled together Sunday’s dinner. Lamb is a quick grill and I marinated these for just 30 minutes on the countertop. The cauliflower crab mash could easily be substituted with potatoes as I originally had made several years back but now prefer to use the cauliflower. If I don’t point out that it’s cauliflower to my son, he never comments. I could eat the crab mash on its own too, it’s really that good. I have also taken it, adding in an egg yolk, a touch of white wine and baking in individual ramekins.
Grilled Lamb with Cauliflower Crab Mash
For the Lamb:
8 frenched lamb chops
4 tablespoons olive oil
2 tablespoons red wine vinegar
3 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Combine all the marinade ingredients in a ceramic or glass baking dish. Add in the lamb, turning to coat and let stand for 30 minutes.
Heat a grill pan or outdoor grill. Remove lamb from marinade and grill for 3 minutes, turn and grill another 3 minutes for a total of 6 minutes, no longer for just a pink center. Transfer to plate and allow to rest for 5 minutes.
For the Cauliflower Crab Mash:
1 large cauliflower, cut in small florets
1/4 cup parmesan cheese
2 tablespoons butter plus 1 more to sauté crab
1/4 cup heavy cream
Kosher salt and freshly ground pepper to taste
8 oz crab claw meat, carefully picked through to remove shells
2 – 3 green onions, thinly sliced
1 teaspoon cayenne pepper, optional for a touch of spice
Place cauliflower florets into a large pot. Add water to cover and bring to boil, reduced to simmer and continue until tender, about 10-15 minutes. Drain well and transfer to food processor. Puree the cauliflower, garlic, parmesan cheese, 2 tablespoons of butter and cream until smooth. Remove to large bowl and keep warm.
Meanwhile, melt 1 tablespoon of butter in a skillet. Saute the green onion lightly and add in the crab meat. Gently heat and stir without breaking the clumps. Add the crab mixture to the cauliflower bowl and gently stir to combine. Season to taste with salt and pepper and cayenne.