Lamb Rack with Cauliflower Steak

Name: Lamb Rack with Cauliflower Puree & Pickled Spring Salad
Yield: 4
Ingredients: 1 head cauliflower, cut into thick steaks; 2 tbsp butter; 1 tsp chopped fresh parsley; ½ tsp Tasman Sea Salt; 1 Gundagai Lamb Rack; Tasman Sea Salt and Black Pepper; 1 Tbsp Olive Oil; ¼ cup pickles, chopped; ¼ cup pickled red onions; 2 tbsp fresh dill, chopped; 1 cup green peas, fresh or frozen; ¼ cup heavy cream; 1 tbsp butter; Tasman Sea Salt to taste; 1 cup cauliflower florets; ½ cup heavy cream; 1 tbsp butter; Tasman Sea Salt to taste

Lamb Rack with Cauliflower Puree & Pickled Spring Salad

Servings

Juicy, seared lamb rack meets the earthy sweetness of cauliflower steak in this elegant dish. Served with a vibrant green pea puree, creamy cauliflower puree, and a tangy garnish of a pickled spring salad, this recipe delivers a perfect balance of richness and freshness. A stunning and flavorful meal perfect for Easter!

Ingredients

For The Cauliflower Steak

1 head cauliflower, cut into thick steaks
2 tbsp butter
1 tsp chopped fresh parsley
½ tsp Tasman Sea Salt

For The Lamb Rack

1 Gundagai Lamb Rack
Tasman Sea Salt and Black Pepper
1 Tbsp Olive Oil

For The Garnish

¼ cup pickles, chopped
¼ cup pickled red onions
2 tbsp fresh dill, chopped

For The Green Pea Puree

1 cup green peas, fresh or frozen
¼ cup heavy cream
1 tbsp butter
Tasman Sea Salt to taste

For The Cauliflower Puree

1 cup cauliflower florets
½ cup heavy cream
1 tbsp butter
Tasman Sea Salt to taste

Directions

Heat a cast iron skillet over medium heat. Add butter and allow it to melt. Place the cauliflower steak into the skillet, season with parsley and Tasman sea salt.
Cook for 3–4 minutes on each side until golden brown and tender. Remove and set aside.
In a small bowl, combine the chopped pickles, pickled red onions, and fresh dill. Set aside.
Season the lamb rack generously with salt and black pepper. In the same cast iron skillet over medium-high heat, add olive oil. Sear the lamb rack on all sides until golden brown, about 3–4 minutes per side.
Lower the heat and continue cooking until the internal temperature reaches 130°F (medium-rare) or your preferred doneness. Remove from heat and let the lamb rest for 5 minutes before slicing.
In a small saucepan, cook the peas in boiling water for 2–3 minutes, then drain. Blend the peas with heavy cream, butter, and salt until smooth. Set aside.
Boil the cauliflower florets in salted water until soft. Drain. Blend with heavy cream, butter, and salt until creamy. Set aside.
Spread the green pea puree and cauliflower puree onto a plate. Place the cauliflower steak on the plate. Slice the lamb rack and arrange it on the plate. Top with the pickle, pickled red onion, and dill garnish.
Serve and enjoy!

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