Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard Recipe at MyDish

Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard

4 stars based on 2 reviews Rate this Recipe

Method

  • 1. Firstly, make the herb crust. Preheat the oven to 120/C248F/Gas 1. Lay the ciabatta, lemon rind, capers, anchovies, onions and olives on a baking sheet, and place them in the oven to dry out for two hours.
  • 2. Transfer the mixture to the bowl of a food processor fitted with a metal blade and blend until fine breadcrumbs form (about two minutes).
  • 3. Preheat the oven to 180C/356F/Gas 4. Season the lamb and then warm a large heavy-based frying pan. Add enough oil to cover the base and seal the lamb on each side with the fat (about two minutes).
  • 4. Brush the lamb with mustard so that it is completely covered and then roll it in the herb crust. Place the meat in a shallow baking dish and bake in the oven until medium rare, about 12 minutes, turning halfway through.
  • 5. Remove from the oven and leave to rest.
  • 6. For the butternut squash, heat the oven to 190C/375F/Gas 5. Cut the squash in half, scoop out the seeds, then peel and chop the flesh into even-sized chunks. Place in a bowl and add the garlic, lemon zest and juice, olive oil and half the melted butter.
  • 7. Toss the ingredients together then spread out in a roasting pan. Scatter over the thyme leaves and roast in the oven for about 20 minutes until the squash feels tender when pierced with the tip of a knife.
  • 8. Scoop the roasted squash into a food processor or blender with the remaining butter, mustard, cream and seasoning. Blend to a smooth purée and serve.
  • 9. To serve, cut the lamb racks into cutlets. On each plate, arrange a few cutlets on a bed of vegetable mixture.
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    Ingredients

    •  
    • FOR THE HERB CRUST
    • 200g  ciabatta, roughly torn
    • 40g lemon rind, grated
    • 40g capers, rinsed
    • 40g anchovies
    • 40g onions, roughly chopped
    • 40g  black olives, pitted and roughly chopped
    • 1 bunch parsley
    • 1 bunch basil
    •  
    • FOR THE LAMB
    • 2 racks of lamb, 8 bones in each
    • for frying vegetable oil
    • 2 tsp. Dijon mustard
    •  sea salt and freshly ground black pepper
    •  
    • FOR THE BUTTERNUT SQUASH
    • 2 butternut squash (about 650g/1lb 7oz each)
    • 2 garlic cloves, crushed
    • 2 lemons, zest and juice only
    • 1 tbsp. olive oil
    • 100g butter, 70g melted and the rest chilled
    • 1 sprig fresh thyme, leaves only
    • 2-3 tbsp. course-grained mustard
    • 5 tbsp. double cream
    •  sea salt and freshly ground black pepper

    By Views 2729  Added Thu May 1 2008


    Delicious dish, a bit of preparation but easy and satisfying to cook. I'm not a big potato fan so this offers a good alternative.