ROASTED RACK OF LAMB WITH CAULIFLOWER PURÉE

The inspiration for the dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I used grilled aubergine and quick and easy potato and beetroot röstis and a red-onion salsa with chive- and spring-onion flowers. Don’t forget about the delicious rack lamb chops from Karusaf.

Recipe courtesy of MYNHARDT.

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ROASTED RACK OF LAMB WITH CAULIFLOWER PURÉE

Course

Main Dish

Prep Time

1-2 hours

Servings

people

Ingredients

Rack of Lamb

• 12-14 rack lamb chops French trimmed
• olive oil to drizzle
• coarse sea salt to taste
• freshly ground black pepper to taste
• 1 handful Fresh Coriander coarsely chopped

Cauliflower Purée

• 250 g butter (more if needed)
• 2 purple cauliflower heads chopped
• 2 large red onions peeled and chopped
• 500 ml chicken stock
• 5 ml truffle oil
• 5 ml garlic grated

Potato And Beetroot Röstis

• 2 potatoes coarsely grated
• 1 aw beetroot coarsely grated
• 1 egg
• Chargrilled aubergine slices to serve
• red-onion slices, tossed in olive oil
• lemon juice to serve
• chives and chive flowers to garnish
• spring-onion flowers to garnish

Course Main Dish Prep Time 1-2 hours Servings people Ingredients Rack of Lamb 12-14 rack lamb chops French trimmed olive oil to drizzle coarse sea salt to taste freshly ground black pepper to taste 1 handful Fresh Coriander coarsely chopped Cauliflower Purée 250 g butter (more if needed) 2 purple cauliflower heads chopped 2 large red onions peeled and chopped 500 ml chicken stock 5 ml truffle oil 5 ml garlic grated Potato And Beetroot Röstis 2 potatoes coarsely grated 1 aw beetroot coarsely grated 1 egg Chargrilled aubergine slices to serve red-onion slices, tossed in olive oil lemon juice to serve chives and chive flowers to garnish spring-onion flowers to garnish

Instructions

1. Preheat the oven to 200˚C. 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. Place in a roasting pan and cook in the oven, 10-15 minutes. Remove from oven and allow to rest before serving.
2. For the cauliflower purée, heat the butter in a large saucepan over medium heat and fry the cauliflower and onions until golden brown, 5-8 minutes. Season with pepper to taste, add the chicken stock, truffle oil and garlic and cook until all of the juices have reduced to a third and the cauliflower is soft, 15-20 minutes.
3. Place all of the purée ingredients in a jug blender and blitz until a smooth paste has formed. Add some more butter if the mixture seems too dry. Set aside in a pot and keep warm until ready to serve.
4. For the röstis, mix all of the ingredients together and add tablespoonfuls to a warm, oiled frying pan. Cook the röstis, 2-3 minutes on each side. Drain on a paper towel and keep warm until ready to serve.
5. To assemble the dish, warm the lamb in a 200˚C oven for about 5 minutes. Spoon warm purée onto the centre of each plate and give it a knock from the bottom with the palm of your hand to let it settle in a circle. Place some lamb in the middle and serve with the röstis and some griddle-fried aubergine. Garnish with the red onion slices and chives, chive flowers and spring-onion flowers.

Recipe Notes

Order your karoo lamb here and enjoy a delicious lamb recipe.