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Lamb Rack with Cauliflower Puree and Roast Cauliflower

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 200C.
  • For the Pepper and Beer Jus, place olive oil in a frypan and place over high heat. Add lamb bones and offcuts and fry until golden brown. Deglaze pan with 400ml amber ale and 300ml water and continue cooking until reduced by three quarters and a thin syrup consistency. Remove from heat, strain into a clean saucepan and set aside.
  • Meanwhile, place remaining 100ml amber ale in a small saucepan and set over medium heat. Cook until reduced to approximately 3 tablespoons. Set aside.
  • Place sugar, vinegar and 3 tablespoons water in a separate saucepan and set over medium heat. Heat until boiling then remove from heat and set aside.
  • Add approximately 1-2 tablespoons of the reduced beer and 1-2 tablespoons of vinegar mix to the lamb bone reduction. Season with salt and pepper and set aside, keeping warm, until serving.
  • For the Roasted Cauliflower, place cauliflower and amber ale in a microwave bowl and cook in the microwave for 3 minutes on high. Remove cauliflower from amber ale and transfer to a baking tray. Drizzle with olive oil, and season with salt and pepper. Place in oven to roast until blackened on top, about 25 minutes. Set aside, keeping warm, until serving.
  • For the Cauliflower Puree, place cauliflower and milk in a saucepan and set over medium heat. Bring to a boil, reduce heat and simmer, covered, until cauliflower is very tender, about 20 minutes.
  • Remove cauliflower from the hot milk and place in a blender. Puree, adding 3-4 tablespoons of the hot milk, until smooth. Season to taste with salt and pepper then pass through a fine sieve into a clean saucepan. Set aside, keeping warm, until serving.
  • For the Pea Puree, place butter and olive oil in a small saucepan and place over medium-low heat. Add peas and sauté for about 5 minutes until tender but still bright green in colour.
  • Transfer contents of saucepan to the canister of stick blender and puree until smooth. Season with salt then pass back to the saucepan, through a fine sieve. Set aside, keeping warm, until serving.
  • For the Lamb Rack, place an ovenproof frypan over high heat. Season lamb with salt and pepper and add to pan, fat side down. Fry until fat starts to render and lamb turns golden brown. Remove from heat and brush all sides of the lamb with mustard. Place in oven to roast, until medium-rare, about 8-10 minutes. Remove from oven and rest for 10 minutes.
  • To serve, spoon Cauliflower Puree onto the serving plates and dot with Pea Puree. 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.

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