Chef Adam Moore Honey-cumin glazed Australian rack of lamb with cheesy-garlic mashed cauliflower
- Prep 0Min
- Cook 15Min
- Style
- Meat Lamb
- Cut Rack
- Serves 4
Honey-cumin glazed Australian rack of lamb with cheesy-garlic mashed cauliflower
Ingredients
1 Australian Frenched rack of lambKosher salt, to taste
Black pepper, to taste
Honey cumin glaze, recipe follows as needed
Cheesy-garlic mashed cauliflower, as needed
Honey-Cumin Glaze:
½ cup honey
1 tablespoon cumin, whole
2 tablespoons whole grain mustard
2 tablespoons soy sauce
Cheesy-Garlic Mashed Cauliflower:
1 head cauliflower Pieces, boiled
1 cup Parmesan cheese
½ teaspoon garlic powder
Kosher salt, to taste
Black pepper, to taste
Preparation
Preheat oven to 450F. Season Australian rack of lamb with salt and pepper.Meanwhile, heat a large skillet over high heat and add oil. When oil begins to smoke add lamb, cap side down, and cook until golden brown. Turn lamb over and top with a couple spoonfuls of the honey-cumin glaze.
Place skillet in the oven for 10 minutes, remove and allow to rest for 5 minutes before slicing. Slice and serve over mashed cauliflower and garnish with more honey glaze. Serve immediately.
For the Honey-Cumin Glaze: In a small bowl, combine all ingredients and mix well. Reserve until ready to use.
For the Cheesy-Garlic Mashed Cauliflower: In a small bowl and while cauliflower is still hot, add all ingredients and mash together until smooth. Use immediately or reserve until ready to use.
