Marinated Lamb Rack

Impress your significant other with this delicious Dinner!

Marinated Lamb Rack with Riced Cauliflower

Ingredients:

For the Lamb & Marinade:

    •    2 small lamb racks, frenched

    •    2 lemons, juiced

    •    ½ cup extra virgin olive oil

    •    3 tbsp fresh parsley, chopped

    •    3 tbsp fresh mint, chopped

    •    1 tbsp dried oregano

    •    2 tsp fresh thyme leaves

    •    4 garlic cloves, chopped

    •    Salt & pepper, to taste

    •    2 tbsp Dijon mustard

    •    2 tbsp seasoned panko breadcrumbs

For the Cauliflower Rice:

    •    2 cups riced cauliflower

    •    ¼ cup green onions, chopped

    •    ¼ cup fresh parsley, chopped

    •    1 tbsp lemon juice

    •    3 tbsp extra virgin olive oil

    •    1 tsp salt

    •    1 tsp pepper

Garnish:

    •    Microgreens (to taste)

Instructions:

Marinate the Lamb:

    1.    In a bowl, whisk together the lemon juice, extra virgin olive oil, parsley, mint, dried oregano, fresh thyme leaves, garlic, salt, and pepper.

    2.    Brush the marinade onto the lamb racks, ensuring they are evenly coated.

    3.    Transfer the lamb and the remaining marinade into a large ziplock bag. Seal and let marinate for at least 45 minutes (or up to overnight for deeper flavor).

Cook the Lamb:

    4.    Preheat the oven to 400°F (200°C).

    5.    Heat an oiled skillet over medium-high heat. Sear the lamb racks, fat-side down, until golden brown and the fat is rendered, about 3-5 minutes per side.

    6.    Remove from heat and brush the lamb with Dijon mustard.

    7.    Sprinkle with seasoned panko breadcrumbs for added texture.

    8.    Cover the exposed bones with aluminum foil to prevent burning.

    9.    Transfer to the oven and roast for 15-20 minutes, depending on your preferred doneness.

    10.    Switch to broil for the last 5 minutes to create a crispy crust.

    11.    Remove from the oven and let the lamb rest for 10 minutes before slicing.

Prepare the Cauliflower Rice:

    12.    While the lamb is resting, heat 3 tbsp extra virgin olive oil in a skillet over medium heat.

    13.    Add the riced cauliflower and sauté for 3 minutes.

    14.    Stir in green onions, parsley, lemon juice, salt, and pepper.

    15.    Continue cooking for 3-5 minutes, until the cauliflower reaches your desired texture.

Serve:

    16.    Slice the lamb racks between the bones and plate over the cauliflower rice.

    17.    Garnish with a handful of microgreens for a fresh, vibrant finish.

Enjoy your Marinated Lamb Rack with Riced Cauliflower!