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THYME ROASTED RACK OF LAMB WITH CAULIFLOWER PUREE & CARAMELIZED ONION

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • Thyme Roasted Rack of Lamb:
  • 4 Tbsp fresh thyme, chopped
  • 800 g rack of lamb
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • salt and pepper, to taste
  • 2 Tbsp coconut oil
  • Cauliflower Purée:
  • 1 kg Cauliflower florets, rinsed & broken into pieces
  • 4 Tbsp unsalted butter
  • 2 garlic cloves, minced
  • 100 ml double thick cream
  • ½ tsp cumin
  • salt, to taste
  • Caramelised Onion:
  • 1 onion, thinly sliced
  • 2 Tbsp olive oil
  • ½ C red wine
  • 1 Tbsp brown sugar
  • ½ tsp salt

Instructions

  • 1. Thyme Roasted Rack of Lamb: Rub the lamb with olive oil, half of the thyme and garlic. Cover and chill overnight.
  • 2. Cauliflower Purée: Half fill a large pot and bring water to boil. Add the cauliflower florets and allow to boil for 7 minutes. Remove from the heat and drain. Melt the butter in a medium sized pot over medium heat. Add the minced garlic, cream and cumin and stir to incorporate. Once mixed, place the cooked cauliflower into the pot and mix well. Remove from heat and once a bit cooler, purée the ingredients with a hand blender. Add salt to taste.
  • 3. Caramelised Onion: Heat the oil in a pan and fry the onions on a low heat until softened, about 10 minutes. Add the red wine, sugar and salt, cooking until all the liquid has cooked off. Remove the pan from heat and set aside.
  • 4. Thyme Roasted Rack of Lamb: Preheat the oven to 220°C. Remove the lamb from the refrigerator and sprinkle with salt and pepper. Heat the coconut oil in a large pan over medium-high heat. Sear the lamb until brown on both sides, about 5 minutes all together. Transfer the lamb to a large baking sheet, roasting to desired doneness, about 20 minutes for medium-rare.
  • 5. Transfer the lamb to a cutting board and allow to rest for 5 to 10 minutes before serving on a bed of cauliflower purée and topped with caramelised onion.

Instructions

  • 1. Thyme Roasted Rack of Lamb: Rub the lamb with olive oil, half of the thyme and garlic. Cover and chill overnight.
  • 2. Cauliflower Purée: Half fill a large pot and bring water to boil. Add the cauliflower florets and allow to boil for 7 minutes. Remove from the heat and drain. Melt the butter in a medium sized pot over medium heat. Add the minced garlic, cream and cumin and stir to incorporate. Once mixed, place the cooked cauliflower into the pot and mix well. Remove from heat and once a bit cooler, purée the ingredients with a hand blender. Add salt to taste.
  • 3. Caramelised Onion: Heat the oil in a pan and fry the onions on a low heat until softened, about 10 minutes. Add the red wine, sugar and salt, cooking until all the liquid has cooked off. Remove the pan from heat and set aside.
  • 4. Thyme Roasted Rack of Lamb: Preheat the oven to 220°C. Remove the lamb from the refrigerator and sprinkle with salt and pepper. Heat the coconut oil in a large pan over medium-high heat. Sear the lamb until brown on both sides, about 5 minutes all together. Transfer the lamb to a large baking sheet, roasting to desired doneness, about 20 minutes for medium-rare.
  • 5. Transfer the lamb to a cutting board and allow to rest for 5 to 10 minutes before serving on a bed of cauliflower purée and topped with caramelised onion.
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