Olive-Crusted Lamb Rack with Cauliflower Puree and Parmesan Broccolini

S6 E13 | Josh Peck + Ben Soffer | Just a Couple of Good Guys | Something’s Burning

Josh Peck and Ben Soffer drop by the kitchen to talk about fatherhood, loving our wives, and life without booze — just what you’d expect from a couple of Good Guys. Bert serves Olive-Crusted Lamb Rack with Cauliflower Puree and Parmesan Broccolini.

Ingredients

  • Lamb Rack Ingredients:
  • 1 rack of lamb (about 1½ lb, 8 bones), trimmed and frenched
  • 1 tbsp Dijon mustard
  • ⅓ cup pitted kalamata olives in oil, drained
  • ⅓ cup breadcrumbs (plain or homemade)
  • ¼ cup grated parmesan
  • 3 garlic cloves, rough chopped
  • 2 sprigs rosemary, leaves removed
  • 3 sprigs parsley, leaves removed
  • 1 tbsp olive oil + more for searing
  • Salt and pepper
  • Cauliflower Puree Ingredients:
  • 6 tbsp unsalted butter
  • 5 cups water
  • 2 tbsp salt
  • 1 head cauliflower, cut into florets
  • White pepper and salt to taste
  • Broccolini Ingredients:
  • 1 large bunch broccolini, ends trimmed
  • 1 tbsp olive oil + more for drizzling
  • 1 tbsp butter
  • 2 garlic cloves, grated on microplane
  • ½ tsp red pepper flakes
  • Squeeze of lemon juice
  • 4 tbsp water
  • ¼ cup grated parmesan cheese

Method

  1. Preheat oven to 450 °F. Let lamb come to room temperature.
  2. Melt 5 tbsp butter in medium saucepan over high heat; add water and salt and bring to boil.
  3. Add cauliflower florets; cook until very tender (≈ 12 min). Strain over a bowl and reserve liquid.
  4. Transfer cauliflower to blender with 1 tbsp butter, pinch salt and pepper, and 3 tbsp cooking liquid.
  5. Blend with center lid removed for steam release; start low then high 3 min until light and fluffy.
  6. Taste and season again if needed; thin with 1 tbsp more liquid if too thick. Keep covered to reheat later.
  7. Pat lamb dry and season all over with salt and pepper.
  8. Heat skillet over high heat with olive oil; sear lamb 2–3 min per side until lightly browned. Cool on rack.
  9. Make crust: pulse olives, breadcrumbs, parmesan, garlic, rosemary, parsley, salt and pepper in food processor until fine.
  10. Brush lamb with Dijon; press into crumb mixture to coat on all sides. Place fat cap up on tray.
  11. Roast 18–20 min or until internal temp 125 °F (rare) to 135 °F (medium rare). Rest 15 min tented with foil.
  12. For broccolini: heat oil and butter in skillet over medium-high 1 min until bubbling.
  13. Add garlic and red pepper flakes; stir briefly then add broccolini and pinch of salt.
  14. Toss 3 min for color, add 4 tbsp water, cover, and steam 2 min.
  15. Turn off heat; drizzle olive oil, add lemon juice, parmesan, and salt; toss to coat.
  16. Rewarm cauliflower puree over low heat while lamb rests, stirring regularly.
  17. Slice lamb into individual chops or 2-bone sections. Plate with cauliflower puree and broccolini alongside.

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