Rack of Lamb


  • 1 rack of lamb – french trimmed
  • 1 fennel bulb
  • 1 pint blueberries
  • 115g cinnamon cap mushrooms
  • 1 head of cauliflower
  • Balsamic vinegar
  • Fresh ginger
  • 1 bunch of fresh of the following
  • Pea shoots
  • Mint
  • Parsley
  • Basil
  • Micro greens

Procedure: Cauliflower Puree

Wash and cut cauliflower into large chunks, cover with water and boil until soft.  Blend until smooth, adding butter and 1 clove of garlic while blending. Optional, add one tbsp of chopped oregano.

Ingredients: Pickled Mushrooms

  • 1 cup apple cider vinegar
  • 2/3 cup white granulated sugar
  • 1/3 cup water
  • 1 tsp peppercorns
  • 1 tsp pickling spices
  • 1 tsp salt
  • 115g pkg mushrooms

Procedure: Pickled Mushrooms

Bring pickling liquid to a boil over medium heat, once sugar is dissolved and it starts to boil, add in mushrooms. Gently simmer until tender.  Remove from heat and cool.

Ingredients: Blueberry Balsamic Sauce

  • ¼  cup water
  • 2/3 cup balsamic vinegar
  • 1 pint fresh blueberries
  • 2 inch knob of grated fresh ginger

Procedure: Blueberry Balsamic Sauce

Place all ingredients into a saucepan and reduce on medium heat. Once reduced down to half remove from heat and cool, leaving the berries whole.

Procedure: Lamb

Preheat oven to 350. Season rack of lamb on all sides with salt and pepper. Over med-high heat  (in cast iron if you have it) sear the rack on both sides, about 4-5 minutes per side.  Remove from pan and place on baking tray and toss in the oven for 20 minutes for a medium-rare cook, bake longer if desired.  Once done, remove from oven and cover to rest for least 5 minutes before serving.

Procedure: Fennel

Cut fennel bulb from top to bottom in 3-4 large slabs, ensuring the layers are still attached to the bottom to keep it held together. In pan used for searing lamb, over a low-medium heat,  place slabs of fennel face down and pan roast on stove top, flipping occasionally until brown and tender.


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