Easiest Way to Easy Tasty Lamb Rack on a bed of cauliflower puree

Easiest Way to Easy Tasty Lamb Rack on a bed of cauliflower puree Delicious, fresh and tasty.

Lamb Rack on a bed of cauliflower puree. Here is how you cook it. Here is how you cook it. Lamb Rack on a bed of cauliflower puree Chef Denike.

Slice Lamb Rack and place cutlets onto the Cauliflower Puree.

Break Roasted Cauliflower into small florets and add to the plate with fresh peas and cauliflower.

Finish plates with a drizzle of Pepper and Beer Jus.

You can have Lamb Rack on a bed of cauliflower puree using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Lamb Rack on a bed of cauliflower puree

1. It’s 1 of lamb rack.

2. Prepare 1 sprig of rosemary.

3. Prepare 2 cloves of garlic.

4. Prepare of Olive oil.

5. Prepare 1 of floret of cauliflower.

6. You need 1 cup of cooking cream.

7. You need of Salt.

8. It’s of Black pepper.

9. Prepare of Roma tomatoes on vine.

10. You need 1 knob of butter.

For the lamb, rub the rack with the olive oil, seasoning and coriander.

Heat a pan or griddle pan over high heat and sear the lamb, skin side first, until browned on all sides.

Remove from oven and allow to rest before serving.

For the lamb, rub the rack with the olive oil, seasoning, and coriander.

Lamb Rack on a bed of cauliflower puree instructions

1. To make the cauliflower puree, wash and cut the cauliflower into large chunks..

2. Put in a pot, add in the cream and cook on low heat until tender..

3. Pour it in a blender and blend till smooth consistency then set aside.

4. Marinate your lamb rack with chopped fresh rosemary, minced garlic, salt, black pepper and massage the spices in with olive oil..

5. Truss the rack using a twine or thread to keep in shape then refrigerate for 20 minutes.

6. Melt your butter in a little olive oil and sear the rack until golden brown..

7. Then put in the oven for 15 minutes at 180 degrees Celsius.

8. Using the same pan used in searing the lamb, lightly roast the tomatoes..

9. Serve.

Heat a pan or griddle pan over high heat and sear the lamb, skin side first, until browned on all sides.

Remove from oven and allow to rest before serving.

Thyme Roasted Rack of Lamb: Rub the lamb with olive oil, half of the thyme and garlic.

Cauliflower Purée: Half fill a large pot and bring water to boil.

Remove from the heat and drain.