Sheet-Pan Cumin Lamb Chops with Roasted Cauliflower

From the garden

• 1 head cauliflower, cut into bite-size florets, tender stem and leaves sliced too · about 2 lb
• 1 large red onion, cut into 8 wedges through the root
• 3 cloves garlic, 1 minced for the sauce, 2 smashed for the pan
• ¼ cup fresh mint, leaves torn

From the pantry

• 2 lb lamb loin or rib chops, 8 chops, about 1 inch thick, patted dry
• 4 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp red pepper flakes
• 3 tbsp tahini
• 1 lemon, juiced
• 4 pieces warm pita (optional) · for serving
• salt · to taste
• black pepper

1. Heat the oven to 450°F with a large rimmed sheet pan inside. Mix the cumin, paprika, cinnamon, pepper flakes, 1 tsp salt, and a few grinds of pepper in a small bowl. Rub the chops with 1 tbsp olive oil and about a third of the spice mix; leave them on the counter.
2. Toss the cauliflower, onion wedges, and smashed garlic with 3 tbsp olive oil and the rest of the spice mix. Spread on the hot pan in a single layer and roast 15 minutes, until the florets are browned on the bottom.
3. Meanwhile, whisk the tahini with the lemon juice, minced garlic, a pinch of salt, and 3–4 tbsp cold water until smooth and pourable, like heavy cream. Add water a spoonful at a time if it seizes.
4. Stir the vegetables, push them toward the edges, and lay the chops in the center of the pan. Roast 8–10 minutes, flipping the chops halfway, until they read 145°F at the thickest point for medium and the cauliflower is charred at the edges. For extra color, run the pan under the broiler for the final 2 minutes.
5. Rest the chops 3 minutes on the pan. Drizzle everything with the tahini sauce, scatter with mint, and serve straight from the pan, with pita alongside.