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LowCarb Lamb Chop with Walnut Wild Garlic Puree

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LowCarb Lamb Chop with Walnut Wild Garlic Puree

The perfect lowcarb lamb chop with walnut wild garlic puree recipe with a picture and simple step-by-step instructions.

  • 400 g Lamb chop
  • 300 g Cauliflower fresh
  • 15 g Wild garlic fresh
  • 15 g Walnuts
  • 20 g Cream
  • Salt
  • Pepper from the grinder
  1. Bring water to a boil in a saucepan, when it boils, add salt
  2. Bring water to a boil in a saucepan, when it boils, add salt
  3. Cook the cauliflower in salted water for 15 minutes until soft
  4. Meanwhile, puree the wild garlic, cream and walnuts
  5. When the cauliflower is tender, drain the water
  6. Now puree the cauliflower, butter, wild garlic mixture and spices together
  7. In the meantime, fry the lamb chops and serve
  8. If you like, you can add a few drops of walnut oil over the wild garlic puree
Dinner
European
lowcarb lamb chop with walnut wild garlic puree

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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