Careme

Instructions

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1. 1.

   Set one oven rack in the lower third and another 6 inches below the broiler. Heat the oven to 450°F and line two rimmed sheet pans with foil; fit one pan with an oven-safe wire rack.

2. 2.

   Pat 12 lamb loin chops, about 3 pounds total, dry. Season all over with 2 tablespoons plus 1¼ teaspoons Diamond Crystal kosher salt flakes. In a large bowl, whisk the marinade:

   • ¾ cup plain whole-milk Greek yogurt
   • Juice of 1 lemon
   • 2 tablespoons finely grated ginger
   • 6 finely grated garlic cloves
   • 2 teaspoons garam masala
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • ½ teaspoon ground turmeric
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon freshly ground black pepper
   • 1 tablespoon extra-virgin olive oil

   Coat the chops with the marinade and let stand at room temperature for 15 minutes while preparing the cauliflower.

3. 3.

   Toss the cauliflower on the plain sheet pan with:

   • 2½ pounds cauliflower florets
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon ground cumin
   • ½ teaspoon freshly ground black pepper
   • 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt flakes

   Spread into one layer and roast on the lower rack for 25 minutes, turning once halfway through, until browned and tender.

4. 4.

   While the cauliflower roasts, make the mint yogurt by stirring together:

   • ¾ cup plain whole-milk Greek yogurt
   • Zest and juice of 1 lemon
   • ¼ cup finely chopped mint leaves
   • 1 teaspoon honey

   Refrigerate until plating.

5. 5.

   Transfer the marinated chops to the prepared rack in one layer, letting excess marinade drip off. When the cauliflower is done, remove it and cover loosely to keep warm. Switch the oven to high broil.

6. 6.

   Broil the lamb on the upper rack for 4 to 5 minutes per side, until attractively charred and the centers reach 130°F for medium-rare. Transfer the chops to a platter and rest for 5 minutes.

7. 7.

   Spread the mint yogurt across six warm plates. Add the cumin-roasted cauliflower and two lamb chops per plate, then finish with ½ cup loosely packed cilantro leaves divided evenly among the servings.

Want more detail? See the temperature guide.