Pink Lamb Crown with Cauliflower Puree and Olive-Lemon Salsa

For the pink lamb crown with cauliflower puree and olive-lemon salsa, first mix all the ingredients together well for the salsa and leave to stand for 3 hours.

Trim the lamb crowns, season with sea salt and pepper. Sear them in a little oil and cook them for 10 minutes at 110 °C in a preheated oven. Then cover with aluminum foil (not completely closed) and let rest for 10 minutes.

Cut the cauliflower into florets and simmer slowly in the milk until soft. Puree finely in a kitchen blender, season with butter, sea salt, pepper and nutmeg.

Spread puree on a plate, place lamb crowns on top and drizzle with the salsa. Serve pink lamb crown with cauliflower puree and olive-lemon salsa.

Preparation Tip:

Pink lamb crown with cauliflower puree and olive-lemon salsa also goes well with a fresh salad.

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