Makes 4 servings
Cauliflower salad
3 Roma tomatoes, each cut into 8 pieces
1T chopped garlic
2T olive oil
.5 head cauliflower
.5t black pepper
1t. Kosher salt
Heat oven to 400 degrees. Roll tomatoes with 1T. olive oil and chopped garlic. Place on sheet tray to roast in oven. Cut cauliflower into medium florets drizzle with 1T. olive oil. Season with salt and pepper and roast in oven until light brown and tomatoes have cooked down. Keep warm for plating.
Mushroom duxelle
2 large Portobello mushrooms, medium dice
2c. Button mushrooms, medium dice
2T. Shallots, diced
1T. Garlic, diced
2T. Butter
Kosher salt
Black pepper
2T. Goat cheese
Melt butter in saucepot, sauté shallots 1 minute. Add mushrooms, and garlic. Cook down til soft, remove from heat stir in goat cheese. Season with salt and pepper. Keep warm for plating.
Chive oil
1 bunch chives
.5 c olive oil
.25 t. Kosher salt
Blanch chives in boiling water for 10 seconds. Put in ice bath to stop cooking process. Pat dry with paper towels, try to get all water out. Rough chop chives and place in blender. While blender is running add olive oil and kosher salt. Blend until smooth. Strain through fine mesh strainer. Will last 2 weeks in fridge if there is leftover oil.
2- 1lb lamb racks, drenched
1T. Chopped rosemary
1T chopped thyme
2T. Chopped parsley
Kosher salt
Black pepper
2T. Olive oil
Season lamb rack with herbs, salt and pepper. Heat saute pan, add olive oil, saute lamb to desired temperature, turning as needed. Rest lamb 3 minutes before slicing. Plate caulifower salad and mushroom duxelle. Top with lamb, drizzle with chive oil, garnish with rosemary sprig. Enjoy!