Korean Gochugaru-Glazed Lamb Chops with Quick-Pickled Cabbage and Cauliflower Rice

Ingredients

• 6 chops lamb loin chops
• 3 tablespoons gochugaru
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, grated
• 5 cloves garlic, minced
• 3 tablespoons avocado oil
• 3 cups green cabbage, thinly shredded
• 1.5 teaspoons salt
• 1 large head cauliflower florets
• 4 scallions, sliced
• 3 tablespoons toasted pumpkin seeds
• 2 tablespoons toasted sunflower seeds
• 1 tablespoon monk fruit sweetener
• 1 teaspoon black pepper

Instructions

1. 1

   Pat the lamb chops dry. Whisk 2 tablespoons gochugaru, 3 tablespoons coconut aminos, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon avocado oil, and the monk fruit sweetener into a marinade. Coat the chops and marinate 20 minutes at room temperature.

2. 2

   Meanwhile, toss the shredded cabbage with 1 teaspoon salt and 1 tablespoon rice vinegar. Massage 2 minutes until wilted, then set aside to quick-pickle.

3. 3

   Pulse the cauliflower florets in a food processor until rice-sized.

4. 4

   Heat 1 tablespoon avocado oil in a large skillet over medium-high. Add remaining garlic and ginger, cook 30 seconds, add the cauliflower rice, 1/2 teaspoon salt, and black pepper. Stir-fry 6-8 minutes until tender and lightly toasted. Stir in 1 tablespoon coconut aminos and keep warm.

5. 5

   Heat the remaining avocado oil in a cast-iron skillet over high heat. Sear the lamb chops 3 minutes per side to build a crust.

6. 6

   Brush the chops with the remaining marinade mixed with the last tablespoon of gochugaru, then transfer the skillet under a hot broiler for 2-3 minutes per side until lacquered and cooked to medium (internal temperature 135-140°F). Rest 5 minutes.

7. 7

   Plate the cauliflower rice, top with lamb chops, and finish with the drained quick-pickled cabbage, sliced scallions, and a scatter of toasted pumpkin and sunflower seeds.