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Rack of Lamb
Rack of Lamb with pan roasted fennel, cauliflower puree, pickled mushrooms, blueberry balsamic sauce and herb salad
INGREDIENTS:
- 1 rack of lamb – (French trimmed)
- 1 fennel bulb
- 1 pint blueberries
- 115g cinnamon cap mushrooms
- 1 head of cauliflower
- Balsamic vinegar
- Fresh ginger
- 1 bunch of fresh
- Pea shoots
- Mint
- Parsley
- Basil
- Micro greens
CAULIFLOWER PUREE:
Wash and cut cauliflower into large chunks, cover with water and boil until soft. Blend until smooth, adding butter and 1 clove of garlic while blending. Optional, add 1 tbsp of chopped oregano.
PICKLED MUSHROOMS:
- 1 cup apple cider vinegar
- 2/3 cup white granulated sugar
- 1/3 cup water
- 1 tsp peppercorns
- 1 tsp pickling spices
- 1 tsp salt
- 115g pkg mushrooms
Bring pickling liquid to a boil over medium heat, once sugar is dissolved and it starts to boil, add in mushrooms. Gently simmer until tender. Remove from heat and cool.
BLUEBERRY BALSAMIC SAUCE:
- ¼ cup water
- 2/3 cup balsamic vinegar
- 1 pint fresh blueberries
- 2 inch knob of grated fresh ginger
Place all ingredients into a saucepan and reduce on medium heat. Once reduced down to half remove from heat and cool, leaving the berries whole.
LAMB:
Preheat oven to 350. Season rack of lamb on all sides with salt and pepper. Over med-high heat (in cast iron pan if you have it) sear the rack on both sides, about 4-5 minutes per side. Remove from pan and place on baking tray and toss in the oven for 20 minutes for a medium-rare cook, bake longer if desired. Once done, remove from oven and cover to rest for least 5 minutes before serving.
FENNEL:
Cut fennel bulb from top to bottom in 3-4 large slabs, ensuring the layers are still attached to the bottom to keep it held together. In pan used for searing lamb, over a low-medium heat, place slabs of fennel face down and pan roast on stovetop, flipping occasionally until brown and tender.
Recipe created by Crissie Brenton
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