Rack of Lamb and Roasted Cabbage with Cauliflower a

Name: Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-rib) frenched racks of lamb (each rack 1 1/2 pound), trimmed and brought to room temperature; 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 tablespoon peanut oil; 2 tablespoons unsalted butter; 2 fresh thyme or rosemary sprigs; Roasted Savoy cabbage with raisins; Cauliflower puree; Date puree; Special equipment: an instant-read thermometer

Servings: persons

1
Cut each rack into 4 double chops, then pat dry and sprinkle with salt and pepper.
2
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown chops on all sides, about 6 minutes total.
3
(Adjust heat so oil sizzles but does not spatter.)
4
Add butter and thyme and continue to cook, turning chops frequently with tongs and basting occasionally with cooking fat, until thermometer inserted between ribs to center of a chop (do not touch bone) registers 130F for medium-rare, 16 to 20 minutes more.
5
Transfer chops to a cutting board and let stand 10 minutes, then cut each double chop into 2 chops.
6
Mound cabbage in center of each of 4 plates and top each serving with 4 chops.
7
Spoon cauliflower and date purees alongside cabbage and serve immediately.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (8-rib) frenched racks of lamb (each rack 1 1/2 pound), trimmed and brought to room temperature, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 tablespoon peanut oil, and more.

Yes, Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions