Rack of Lamb with Maple Roasted Pumpkin

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Dinner is served, elegant, delicious and pretty simple. Get busy!

recipe updated Oct 30, 2018


  • Rack of lamb icon
    Rack of lamb
  • Bulb of garlic icon
    Bulb of garlic
  • Lemon zest icon
    Lemon zest
  • Lemon icon
  • Fresh rosemary icon
    Fresh rosemary
    about 4 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Butternut squash icon
    Butternut squash
  • Maple syrup icon
    Maple syrup
  • Peas icon
  • Mint icon
    5¼ tbsp


  • kCook icon Stove
  • kCook icon Large roasting dish
  • kCook icon Large roasting dish
  • kCook icon Serving plate

Step preview

  1. Prep and set aside lemon: juice of
  2. Prep and set aside fresh rosemary: destalked
  3. Prep and set aside butternut squash: cubed
  4. Prep and set aside peas: puréed
  5. Get a clean large roasting dish
  6. Add rack of lamb
  7. Add bulb of garlic
  8. Add lemon zest
  9. Add prepared lemon
  10. Add prepared fresh rosemary
  11. Add extra virgin olive oil
  12. Add sea salt
  13. Add black pepper
  14. Rub
  15. Marinate in fridge for approx 3h
  16. Pre-heat
  17. Get a clean large roasting dish
  18. Add prepared butternut squash
  19. Drizzle with extra virgin olive oil
  20. Drizzle with maple syrup
  21. Add sea salt
  22. Roast for 20min until caramelized
  23. Heat on medium-high heat
  24. Sear slowly for 8min on medium-high heat until browned at edges
  25. Cook for 15min
  26. Remove and cover
  27. Let rest
  28. Transfer meat to serving plate
  29. Transfer roasted vegetables to serving plate
  30. Spread with prepared peas
  31. Garnish with mint
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