Lamb Chops and Creamy Cauliflower Mash

1. Season lamb chops with salt. Rub rosemary leaves onto both sides of the chops.
2. Heat 3 tablespoons butter and oil together in pressure cooker set to Sauté on Normal.
3. Cook lamb chops in hot butter mixture until browned, about 1 minute per side; transfer to a plate.
4. Stir shallots and tomato paste together in the pot; cook and stir until paste is browned, about 2 minutes.
5. Pour beef stock into the pot to deglaze, scraping browned bits of food from the surface with a flat-edged utensil.
6. Return lamb chops and any accumulated juices on the plate to the pot.
7. Place steamer rack on lamb chops. Set steamer basket on rack. Arrange cauliflower florets in the steamer basket.
8. Lock pressure cooker lid in place and set steam vent to Sealing.
9. Select Pressure Cook (Manual) and cook for 4 minutes on High pressure.
10. Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
11. Remove steamer basket and trivet from pot.
12. Transfer cauliflower to a high speed blender; add milk, remaining 1½ tablespoons butter, and salt. Blend cauliflower until smooth. Alternately, blend cauliflower, butter, and salt together in a large bowl using your immersion blender.
13. Divide cauliflower mash onto plates. Lay lamb chops on the cauliflower. Drizzle cooking liquid from pressure cooker over the chops and cauliflower; garnish with rosemary sprigs to serve.

Mealthy Tip: Lamb chops are quite lean and can easily be overcooked. Use your pressure cooker to remove some of the guesswork and to get moist and tender chops every time. Cauliflower has become a popular substitute for potatoes for many looking to reduce their carbohydrate intake. Feel free to add a bit of cream cheese to the cauliflower for a creamier consistency.