For the tomatoes
2 pints cherry tomatoes, halved
2 tbsp extra virgin olive oil
2 tbsp honey
Salt and freshly ground pepper
For the cauliflower rice
1/2 head of cauliflower, chopped coarsely
1/2 small onion, finely diced
1 tbsp coconut oil
1 tbsp fresh parsley, chopped
Salt and freshly ground pepper, to taste
For the lamb
4 double lamb rib chops, Frenched
Extra virgin olive oil
Salt and freshly ground pepper
Coconut oil, for the pan
For the sauce
1/4 cup red onion, finely diced
1/4 cup white wine vinegar
1 cup chicken stock
1 tbsp whole grain mustard
Salt and freshly ground pepper, to taste