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1
Season the lamb chops on both sides with salt; set aside.
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2
In a small bowl, mix the mint, garlic, vinegar, and 1/2 teaspoon salt together.
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3
Add 1/4 cup of the oil in a slow, steady stream, whisking constantly, until it thickens into an emulsion.
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4
Taste for salt.
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5
Set aside.
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6
Bring 1/4 to 1/2 an inch of water to a boil in a covered medium saucepan over medium heat.
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7
Place the florets in a steamer basket, set in the saucepan, cover, and steam until the cauliflower is tender, 8 to 10 minutes.
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8
While the cauliflower steams, heat the remaining 1 tablespoon oil in a Lodge 15-inch cast iron skillet over medium-heat for about 1 minute.
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9
Add the lamb chops (you may need to cook them in batches), and cook 2 to 5 minutes per side, depending on their thickness and your desired degree of doneness (2 to 3 minutes per side for rare and 5 minutes plus for medium to medium-well).
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10
Remove to a plate, cover with aluminum foil, and let stand while you finish the cauliflower.
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11
Remove the steamer basket from the saucepan, and discard the steaming water.
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12
Melt the butter in the pan and add the florets.
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13
Mash as you would for mashed potatoes.
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14
(For smoother consistency, do this in a blender or food processor.)
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15
Add the cream and heat through over low heat, 2 to 3 minutes.
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16
Season with salt and pepper to taste.
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17
To serve, spoon cauliflower mash in the center of each plate, surrounded with 3 lamb chops and a little of the sauce over each chop.
