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                            1. Home
                            2. Recipe Ideas
                            3. Sumac Lamb Rack
                            Sumac Lamb Rack
                            Products used in this recipe
                            favorite-icon
                            Cauliflower Florets Product Card
                            Edgell®Cauliflower Florets

                            Pack Size: 6 x 2kg

                            SKU: 40230

                            favorite-icon
                            Chopped Onion Product Card
                            Edgell®Chopped Onion

                            Pack Size: 6 x 2kg

                            SKU: 40273

                            favorite-icon
                            Brussels Sprouts Product Card
                            Edgell®Brussels Sprouts

                            Pack Size: 6 x 2kg

                            SKU: 40199

                            Sumac Lamb Rack

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                            Sumac Lamb Rack
                            Yield: 10 Servings

                            Yield: 10 Servings

                            A smoky cauliflower puree and charred Brussels sprouts accompany sumac-coated lamb rack.

                            Ingredients
                            • 500g frozen Edgell®: Cauliflower Florets

                            • 200g wood chips

                            • 100g frozen Edgell®: Chopped Onion

                            • 50g butter

                            • 300ml milk

                            • 500g frozen Edgell®: Brussels Sprouts

                            • 200g chorizo sausage

                            • 70g fresh parsley

                            • 10 2-4 point lamb racks

                            • 100g sumac

                            Instructions:

                            1. Steam frozen Edgell Cauliflower following packet instructions.

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

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

                            4. Strain and puree cauliflower mixture.

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

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

                            Products used in this recipe
                            favorite-icon
                            Cauliflower Florets Product Card
                            Edgell®Cauliflower Florets

                            Pack Size: 6 x 2kg

                            SKU: 40230

                            favorite-icon
                            Chopped Onion Product Card
                            Edgell®Chopped Onion

                            Pack Size: 6 x 2kg

                            SKU: 40273

                            favorite-icon
                            Brussels Sprouts Product Card
                            Edgell®Brussels Sprouts

                            Pack Size: 6 x 2kg

                            SKU: 40199


                            potatoes | avocados | vegetables | seafood | sauces

                            For more recipes and menu ideas visit https://www.simplotfoods.com/au/

                            © 2025 Simplot

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