Sumac Lamb Rack

Step 1

Steam frozen Edgell Cauliflower following packet instructions.

Step 2

Place cauliflower into a glass bowl and using a smoking gun, smoke to desired intensity.

Step 3

Sauté frozen Edgell Onion in butter. Add cauliflower, cover with milk and simmer until tender.

Step 4

Strain and puree cauliflower mixture.

Step 5

Sauté frozen Edgell Brussels Sprouts with diced chorizo until charred. Add parsley, toss to combine.

Step 6

Coat lamb in sumac and cook to order. Serve on cauliflower puree with charred brussels sprouts.