Cover Recipe: Roasted Rack Of Lamb With Purple Cauliflower Purée

Interesting Dishes.

- Mynhardt Joubert

The inspiration for this dish came from the fantastic colour of the purple cauliflower, which is readily available in shops. To add to the natural purple hue, I used grilled aubergine, a few quick-and-easy potato and beetroot röstis, and a red-onion salsa with chive and spring-onion flowers

Serves 6 – 8 A LITTLE EFFORT 1 hr 20 mins

WHAT YOU NEED ROASTED

LAMB rack of lamb chops (about 2 chops per person – ask your butcher to French-trim them for you) olive oil, to drizzle coarse sea salt and freshly ground black pepper, to taste handful fresh coriander, coarsely chopped

PURPLE CAULIFLOWER PURÉE

250g salted butter + extra, if needed 2 purple cauliflower heads, chopped 2 large red onions, peeled and chopped freshly ground black pepper, to taste 500ml (2 cups) chicken stock few drops truffle oil 1 tsp garlic, grated