Rack of lamb with cauliflower salad

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!