Roasted rack of lamb with cauliflower purée

November 10, 2013 (Last Updated: January 11, 2019)

The inspiration for the dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I used grilled aubergine and quick and easy potato and beetroot röstis and a red-onion salsa with chive- and spring-onion flowers.

PAIR WITH… KWV The Mentors Orchestra 2012

Roasted rack of lamb with cauliflower purée

Serves: 6 – 8
Cooking Time: 1 hr 20 mins


  • rack lamb chops (about 2 chops per person – ask your butcher to Frenchtrim them for you)
  • olive oil, to drizzle
  • coarse sea salt and freshly ground black pepper, to taste
  • handful fresh coriander, coarsely chopped
  • 250g butter + extra, if needed
  • 2 purple cauliflower heads, chopped
  • 2 large red onions, peeled and chopped
  • 500ml (2 cups) chicken stock
  • few drops truffle oil
  • 5ml (1 tsp) garlic, grated
  • 2 potatoes, coarsely grated
  • 1 raw beetroot, coarsely grated
  • 1 egg
  • oil, to fry
  • chargrilled aubergine slices, to serve
  • red-onion slices, tossed in olive oil and lemon juice, to serve
  • chives and chive flowers, to garnish
  • spring-onion flowers, to garnish



Preheat the oven to 200°C. For the lamb, rub the rack with the olive oil, seasoning and coriander. Heat a pan or griddle pan over high heat and sear the lamb, skin side first, until browned on all sides. Place in a roasting pan and cook in the oven, 10 – 15 minutes. Remove from oven and allow to rest before serving.


For the cauliflower purée, heat the butter in a large saucepan over medium heat and fry the cauliflower and onions until golden brown, 5 – 8 minutes. Season with pepper to taste, add the chicken stock, truffle oil and garlic and cook until all of the juices have reduced to a third and the cauliflower is soft, 15 – 20 minutes.


Place all of the purée ingredients in a jug blender and blitz until a smooth paste has formed. Add some more butter if the mixture seems too dry. Set aside in a pot and keep warm until ready to serve.


For the röstis, mix all of the ingredients together and add tablespoonfuls to a warm, oiled frying pan. Cook the röstis, 2 – 3 minutes on each side. Drain on paper towel and keep warm until ready to serve.


To assemble the dish, warm the lamb in a 200°C oven for about 5 minutes. Spoon warm purée onto the centre of each plate and give it a knock from the bottom with the palm of your hand to let it settle in a circle. Place some lamb in the middle and serve with the röstis and some griddlefried aubergine. Garnish with the redonion slices and chives, chive flowers and spring-onion flowers.


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