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

Name: Herb-crusted Rack Of Lamb with Roast Butternut Squash with Lemon and Mustard
Prep time: 95 min
Cook time: 60 min
Total time: 155 min
Cuisine: International
Ingredients: 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; 2 racks of lamb, 8 bones in each; for frying vegetable oil; 2 tsp. Dijon mustard; sea salt and freshly ground black pepper; 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

Over a year ago 7,054 views

Prep: 95 mins

Cook: 60 mins

Main Course

Ingredients

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
2 racks of lamb, 8 bones in each
for frying vegetable oil
2 tsp. Dijon mustard
sea salt and freshly ground black pepper
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

Accompaniment

Description

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.

Method

1
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.