Roasted rack of lamb with cauliflower purée – Food & Home Magazine

Name: Roasted rack of lamb with cauliflower purée – Food & Home Magazine
Ingredients: ROASTED LAMB; rack lamb chops (about 2 chops per person – ask your butcher to Frenchtrim them for you); olive oil, to drizzle; coarse sea salt and freshly ground black pepper, to taste; handful fresh coriander, coarsely chopped; CAULIFLOWER PURÉE; 250g butter + extra, if needed; 2 purple cauliflower heads, chopped; 2 large red onions, peeled and chopped; 500ml (2 cups) chicken stock; few drops truffle oil; 5ml (1 tsp) garlic, grated; POTATO AND BEETROOT RÖSTIS; 2 potatoes, coarsely grated; 1 raw beetroot, coarsely grated; 1 egg; oil, to fry; chargrilled aubergine slices, to serve; red-onion slices, tossed in olive oil and lemon juice, to serve; chives and chive flowers, to garnish; spring-onion flowers, to garnish

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Roasted rack of lamb with vibrant cauliflower purée. Perfect for special occasions or dinner parties. Servings: 6-8 | Cooking Time: 1 hr 20 mins.

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Ingredients

ROASTED LAMB
rack lamb chops (about 2 chops per person – ask your butcher to Frenchtrim them for you)
olive oil, to drizzle
coarse sea salt and freshly ground black pepper, to taste
handful fresh coriander, coarsely chopped
CAULIFLOWER PURÉE
250g butter + extra, if needed
2 purple cauliflower heads, chopped
2 large red onions, peeled and chopped
500ml (2 cups) chicken stock
few drops truffle oil
5ml (1 tsp) garlic, grated
POTATO AND BEETROOT RÖSTIS
2 potatoes, coarsely grated
1 raw beetroot, coarsely grated
1 egg
oil, to fry
chargrilled aubergine slices, to serve
red-onion slices, tossed in olive oil and lemon juice, to serve
chives and chive flowers, to garnish
spring-onion flowers, to garnish