Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees Recipe

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

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

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.

No additional tips available.

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

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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.

Rack of Lamb and Roasted Cabbage with Cauliflower and Date Purees

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