Products used in this recipe
Sumac Lamb Rack
Yield: 10 Servings
Yield: 10 Servings
A smokey cauliflower puree and charred Brussels sprouts accompany sumac-coated lamb rack.
Instructions:
Step 1
Steam frozen Edgell Cauliflower following packet instructions.
Step 2
Place cauliflower into a glass bowl and using a smoking gun, smoke to desired intensity.
Step 3
Sauté frozen Edgell Onion in butter. Add cauliflower, cover with milk and simmer until tender.
Step 4
Strain and puree cauliflower mixture.
Step 5
Sauté frozen Edgell Brussels Sprouts with diced chorizo until charred. Add parsley, toss to combine.
Step 6
Coat lamb in sumac and cook to order. Serve on cauliflower puree with charred brussels sprouts.