Sticky Lamb Chops with Parmesan Cauliflower Sticky Lamb Chops with Parmesan Cauliflower

Food styling by Michael Elliott | Prop styling by Catherine Doherty Image by: Jodi Pudge

Make sure to brush the lamb chops with the honey mixture in the last couple minutes of cooking. This will give the meat a lovely sticky glaze that doesn't have time to burn. If you have broccoli on hand, it makes a tasty substitute to the cauliflower.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 4 servings


Parmesan Cauliflower:


Lamb: In small bowl, whisk together honey, garlic, lime juice and mustard. Set aside.

Sprinkle lamb with salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 5 minutes for medium-rare. Brush all over with honey mixture; cook until glazed and sticky, 1 to 2 minutes.

Parmesan Cauliflower: While lamb is cooking, in steamer basket set over saucepan of boiling water, steam cauliflower, covered, until tender-crisp, about 5 minutes.
In large bowl, stir together Parmesan, parsley, olives, oil, lime juice, salt and pepper. Stir in cauliflower. Serve with lamb.

Nutritional facts per serving: about

  • Fibre 4 g
  • Sodium 376 mg
  • Sugars 11 g
  • Protein 24 g
  • Calories 378.0
  • Total fat 25 g
  • Potassium 456 mg
  • Cholesterol 54 mg
  • Saturated fat 9 g
  • Total carbohydrate 16 g


  • Iron 15.0
  • Folate 35.0
  • Calcium 11.0
  • Vitamin A 4.0
  • Vitamin C 108.0
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Lunch & Dinner

Sticky Lamb Chops with Parmesan Cauliflower