1. For the garlic and lemon yoghurt,combine all the ingredients and set aside until ready to serve.
2. If deep-frying the cauliflower,heat the vegetable oil to 175C in a small saucepan and cook the cauliflower in batches until golden,about 3 minutes for each batch. Set aside to drain on a wire rack and season with a little salt and pepper. If you prefer not to deep-fry,toss the cauliflower florets in olive oil and roast them on a baking sheet at 220C (200C fan-forced) for 30 minutes.
3. Heat a frying pan over high heat and add the olive oil. Season the lamb chops well with salt and pepper,then fry in batches for about 3 minutes each side,plus one minute standing on the fat cap,for medium. Drizzle with a little olive oil and rest for at least 2 minutes.
4. To serve,pour the yoghurt onto a serving plate and top with the lamb and cauliflower. Drizzle with olive oil,scatter with mint leaves (if using) and serve with lemon wedges and myGreen Greek salad (optional).
Adam's tip:Lamb chops are best cooked on direct heat – on a barbecue or in a pan. An oven is fine if you want them (very) well done,but a pan will give you a tastier crust while keeping the centre medium-rare.
*The first time I saw lamb cutlets priced at more than $30 a kilo,my jaw almost hit the floor. They're certainly tasty,but at that price they're not exactly family budget friendly.
I might cook cutlets at home occasionally,but I'm not convinced of their bang-for-buck,particularly if they've been"frenched",with the fat and meat stripped from the bone. The bare bone might look good in restaurants,but the meat around it is the part I look forward to most.
Loin chops are the best compromise. The bone is easy for little kids to handle,they have a good fat-to-meat ratio,and they're affordable.
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.