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This week’s mystery box challenge asked the contestants to create a dish including some of the following ingredients: Rack of New Zealand Lamb, Peaches, Romanesco Cauliflower, Fava Beans, Feta, White Rice, Thai Chili Peppers, Tarragon, Créme Fraîche, Pie Crust, Heavy Cream, Eggs, Walnuts, Mollasses, and Blood Oranges.
Jennifer struggled again with this challenge and she was declared to have the worst dish of the challenge, having plated raw lamb for the judges.
Alejandra (Curried Rack of Lamb), Adrien (Farmers Market Lamb) and Tracy (Sweet and Salty Lamb and Feta) though had the judges’ favorite dishes with Adrien winning the chance to select the focus of the next challenge.
Before I get started on my rendition of the challenge, I first want to apologize for the long delay between posts. Between the holidays and job stuff, I have been slacking a bit. But while I have been slacking on challenges, I have definitely not been slacking on cooking. Since everyone in my family likes to cook (as well as eat and drink), my dad came up with the idea of creating a fun eating and drinking tradition on the days leading up to Christmas, which he dubbed Bill’s 5 Days of Christmas. The basic idea is to have a special drink and appetizer pairing on each of the five days before Christmas Eve. It was really great fun and all of my cooking energies were redirected into assisting with that. For those of you interested in how it all turned out, I have posted the pictures of each of the five different pairings below (Fruit cake with port, Pigs and Apples in Blankets with Brown Ale and Red Wine, Pork and Pear Chutney with Pomegranate Mimosas, Candied Bacon with Bloody Marys, and Shrimp with Mojitos).
Now on to my MasterChef challenge! I decided to make a Walnut, Feta and Tarragon crusted rack of lamb with sweet and spicy cauliflower. My side dish was inspired by a delicious sweet and spicy roasted cauliflower dish that I once had at Ox, my favorite restaurant in Portland. I had no idea how to make it but I felt like I had the ingredients in the mystery box to do it.
I first made the sauce for the cauliflower. In a sauce pan, I cooked 1 clove of minced garlic, 1 slice of finely chopped yellow onion, and 1 finely chopped small orange habanero (my substitute for the thai red chili) in some olive oil. After a couple minutes of cooking, I added 1/4 cup of pinot grigio and the juice of 1/2 an orange. I let that cook down for a few minutes and then added 6.5 ounces of canned peaches (without the syrup). I had to substitute both the blood orange and fresh peaches due to availability issues but I think this same recipe would work well with any combination that you can get. I then added a pinch each of salt, pepper and ground ginger as well as a few dashes of thai red chili sauce. While it was cooking, I used a large fork to mash up the peaches, which I did until the sauce was, more or less, a smooth consistency. Finally, in a large baking dish, I drizzled olive oil, salt, pepper, and the sweet and spicy sauce over the cauliflower (1 head the regular kind because I couldn’t get any romanesco). I tossed this whole mixture in a 400 degree oven for 30 minutes, stirring the mixture twice in order to completely coat the cauliflower with the sauce.
The pictures below show the cauliflower dish before and after baking. Overall, this was wonderful! It was a little too spicy for my mom but I thought it was really flavorful. It started out as sweet and finished spicy. And while the habanero taste grew as you ate the dish, it never got to be too much for me or my dad and brother. This is definitely a unique and delicious twist on classic roasted cauliflower and I definitely recommend trying it out (as long as you’re not a spice wuss).
For the lamb, I first had to make the crust, which I did by finely chopping the walnuts and tarragon and mixing the feta in until everything was evenly combined (see below). I then browned the rack on all sides in a cast iron skillet.
Then, I put the rack on a lined baking sheet, where I spread some greek yogurt (my substitute for créme fraîche) on the fat side of the rack and then pushed the crust into lamb and yogurt. I put this into a 400 degree oven until it was medium rare and the crust was golden (about 20-25 minutes). The pictures below show the rack before and after cooking.
Finally, I sliced the lamb and served it on a bed of the sweet and spicy cauliflower. The entire dish was really delicious. The crust didn’t stay on the lamb as well as I would have wanted and there some fatty parts of the lamb that were really difficult to eat. But overall, I think everything worked really well, especially since it was a pretty out there dish. It was definitely a great meal for Christmas Eve Eve, and I will definitely be making the cauliflower again soon.