Herb-Crusted Lamb Steaks with Sautéed Mushrooms and Cauliflower Purée

This dish features tender lamb steaks coated in a fragrant herb crust, perfectly complemented by earthy sautéed mushrooms and a creamy cauliflower purée. The combination of textures and flavors creates a delightful balance of richness and freshness, making it a standout main course. It's a wholesome meal that respects traditional culinary principles while incorporating a modern twist.

Ingredients:

• 2 lamb steaks
• 1 cup mushrooms, sliced
• 1 head of cauliflower, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the rosemary, thyme, salt, and pepper. Rub this mixture onto both sides of the lamb steaks.
3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add the lamb steaks and sear for 3-4 minutes on each side until browned.
4. Transfer the skillet to the preheated oven and roast the lamb for about 8-10 minutes for medium-rare, or until desired doneness. Remove and let rest for 5 minutes.
5. Meanwhile, in a pot, bring water to a boil and add the chopped cauliflower. Cook until tender, about 10-12 minutes. Drain and return to the pot.
6. Add heavy cream, lemon zest, salt, and pepper to the cauliflower. Use an immersion blender or a food processor to purée until smooth and creamy.
7. In a separate pan, heat the remaining olive oil over medium heat. Add the sliced mushrooms and minced garlic, cooking until mushrooms are golden and tender, about 5-7 minutes.
8. To serve, plate the cauliflower purée, top with the lamb steak, and spoon the sautéed mushrooms over the top.