1. Remove your lamb from packaging and place in a glass dish. Apply salt and pepper to both sides generously.
2. Pour The Olive Tap’s Wild Blueberry Balsamic Vinegar insuring that both sides of the meat have been covered.
3. Allow to marinade for at least 1 hour.
4. Heat your oven to 425 degrees.
5. Place your meat on a cast iron grill pan (roasting pan works, but not as well).
6. Cook time is generally 20-25 minutes. Internal temperature should be:
   135 for medium rare
   145 for medium
7. Roast in oven for 10 minutes, and then flip over and return to oven for another 10 minutes.
8. If you are aiming for rare, check temperature after 20 minutes, 25 for medium.
9. While the lamb is cooking, steam your cauliflower.
10. Wash and trim your snap peas.
11. When the cauliflower is easily pierced with a fork.
    Remove from the steamer basket into a steel bowl or to your blender. While the cauliflower is hot, saturate with The Olive Tap’s Herbs de Provence Olive Oil.
    (It’s important to add the olive oil at this time because as the temperature comes down it will soak in the olive oil)
    Also add salt and pepper to cauliflower to taste.
12. Place snap peas in the steamer and reignite the heat.
    Steam until the snap peas are bright green and then promptly remove them from the steamer basket into a serving bowl and apply the Herbs de Provence Olive Oil, salt, and pepper.
13. When you are happy with the internal temperature of your lamb, remove from heat and allow to rest for at least 10 minutes.
14. While the lamb is resting, return to your cauliflower.
    In the blender combine the cauliflower and olive oil mixture with 5oz of plain Greek yogurt and a small splash of water. Blend until smooth.
15. Slice your lamb in between the bones and plate with the cauliflower purée and peas! YUM!

Enjoy!

For Your Social Folks, Check the Recipe Out on Instagram!