- 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
- 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.
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.
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.