Chef Adam Moore Honey-cumin glazed Australian rack of lamb with cheesy-garlic mashed cauliflower

  • Prep time 0Min
  • Cook time 15Min
  • Technique
  • Meat Lamb
  • Cut Rack
  • Serves 4

Honey-cumin glazed Australian rack of lamb with cheesy-garlic mashed cauliflower

Ingredients

1 Australian Frenched rack of lamb 
Kosher 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

 

Method

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.