Herbed Lamb Rack with Squash
Get into a super seasonal, autumnal mood with this recipe for Herbed Lamb Rack with Squash. Perfect for Sunday lunch!
Ingredients
- 5 Rib Lamb Rack, trimmed and cleaned
- 25g Butter
- 1 tbs Dijon mustard
- 1 onion squash, seeds removed
- 1 bulb garlic sliced in half
- Few sprigs of rosemary
- 1 tbs sherry vinegar
- 2 tbs Olive oil
Crust:
- 1 Bunch Parsley
- 25g Parmesan
- 1 Thick Slices white bread, Crusts removed
- 15g Cream cheese
- 1 Zest and Juice of Lemon
Sauce:
- 200ml veal jus
- 15g butter
Method
Heat the oven to 200c
Season your meat with salt and pepper. Heat a large frying pan to hot, add some butter. Fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, lemon, bread, parmesan, cream cheese, and lemon to a fine paste. Brush the fat on the lamb with Dijon mustard and top with the crust paste.
Slice the onion squash into wedges, pop on a tray drizzle with oil sprinkle over the rosemary, halves of garlic and sherry vinegar, top with the lamb and roast for 20 to 25 minutes.
Heat the jus in a pan and reduce by half. Finish with butter.
To serve, drizzle some olive oil over the lamb’s crust, leave to rest, cut the rack of ribs into rib portions. Plate the ribs on top of the squash and drizzle over the reduced jus.
Ingredients
- 5 Rib Lamb Rack, trimmed and cleaned
- 25g Butter
- 1 tbs Dijon mustard
- 1 onion squash, seeds removed
- 1 bulb garlic sliced in half
- Few sprigs of rosemary
- 1 tbs sherry vinegar
- 2 tbs Olive oil
Crust:
- 1 Bunch Parsley
- 25g Parmesan
- 1 Thick Slices white bread, Crusts removed
- 15g Cream cheese
- 1 Zest and Juice of Lemon
Sauce:
- 200ml veal jus
- 15g butter
Method
Heat the oven to 200c
Season your meat with salt and pepper. Heat a large frying pan to hot, add some butter. Fry the lamb in the pan fat side down for 2 minutes.
Blitz the parsley, lemon, bread, parmesan, cream cheese, and lemon to a fine paste. Brush the fat on the lamb with Dijon mustard and top with the crust paste.
Slice the onion squash into wedges, pop on a tray drizzle with oil sprinkle over the rosemary, halves of garlic and sherry vinegar, top with the lamb and roast for 20 to 25 minutes.
Heat the jus in a pan and reduce by half. Finish with butter.
To serve, drizzle some olive oil over the lamb’s crust, leave to rest, cut the rack of ribs into rib portions. Plate the ribs on top of the squash and drizzle over the reduced jus.
