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