Rack Of Lamb w/ Cauliflower Purée & Crispy Brussels | Recipeish | Gustus Vitae
- Yield: Serves 4.
- Time Estimate: 3 Hours, including 2 unattended.
- Storage Notes: Will keep overnight, covered and refrigerated.
- Difficulty: Easy.
Rack of lamb is a celebration meal through and through, but balancing cooking temperatures can make the whole process a bit stressful - something we've had enough of this year, thanks very much.
For this recipe, we take the stress out of cooking by using sous vide, so your lamb comes out perfectly cooked: pink and juicy through to the bone, seared on the outside, and so tender there's no need for knives. Add in some crispy Brussels, creamy puréed truffle cauliflower, and a rich pan gravy - this is a dinner to remember.
- 1 Frenched rack of lamb
- 2 Tbs Taste of Provence
- 2 Tbs Taste of Bordeaux
- 1 1/2 Tbs French Onion Seasoning
- 3-4 Sprigs fresh rosemary
- 1 Lb Brussels sprouts
- 2 Tbs This Thing of Ours Seasoning
- 1/4th Cup Parmesan cheese
- 2 Tbs extra virgin olive oil
- 2 Tbs Italian Black Winter Truffle Sea Salt
- 1 Medium-Large head cauliflower
- 1 Stick of unsalted butter.
- 1 Tbs Cooking oil
- 2 Tbs Ultra-Tex 3 or Wondra
- 1 Cup Low sodium chicken stock
- 1 1/2 Tbs Rosemary Sea Salt
- Preheat a sous vide bath to 132F.
- In a small bowl, whisk together Taste of Bordeaux, Taste of Provence, & French Onion Seasoning, then rub all over lamb.
- Pop lamb in a vacuum seal bag with 1/2 a stick of butter, and cook sous vide for 2 hours.
- Bring a large pot of salted water to a boil, remove stems and leaves from cauliflower, and cook florets for about 10 minutes.
- Strain, and return to the hot pot, cooking on low heat for a further 10 minutes to cook off some of the moisture.
- Remove from heat, add half a stick of butter and Truffle Sea Salt, and purée with a hand wand until you achieve a silky smooth consistency - around 3 minutes. Reserve.
- Chop bottoms off Brussels, remove outer leaves, and slice in half lengthwise.
- Toss Brussels in a bowl with olive oil and This Thing of Ours, and reserve.
- As you near the 2 hour mark, set the table and preheat a air fryer to 400F.
- Remove rack of lamb from its bath, and carefully remove rack, pouring reserved juices into a small sauce pot.
- Bring sauce pot to a boil, then whisk in Ultra-Tex or Wondra, cooking for 3-4 minutes, before adding chicken stock, a little bit at a time, to achieve desired consistency. Add additional Rosemary Sea Salt, to taste, and reserve.
- Bring a large cast iron pan up to high heat, adding in cooking oil and fresh rosemary, frying for around 2 minutes.
- Air fry Brussels for 5 minutes, toss with Parmesan cheese, and air fry a further 5 minutes.
- Sear both sides of the rack, adding a bit of butter midway, about 1 minute for each side.
- Briefly microwave cauliflower to reheat.
- To plate, start with cauliflower, then a drizzle of pan sauce. Slice rack of lamb into chops, arranging with fried rosemary. Drop on crispy Parmesan Brussels, and serve with a smile and a big 'ol glass of red wine.
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