Rack of Lamb with Maple Roasted Pumpkin
Serves
4
Total Time
3hrs 48mins
Calories
216
Dinner is served, elegant, delicious and pretty simple. Get busy!
- Lemon1 ½zest of
- Lemon1 ½juice of
- Fresh rosemary4 sprigsdestalked
- Butternut squash½cubed
- Peas120 gpuréed
- Rack of lamb½
- Bulb of garlic1
- Extra virgin olive oilas needed
- Sea saltas needed
- Black pepperas needed
- Maple syrup1 tablespoon
- Mint leaves9 g
Ingredients
- 1. Place each rack of lamb into a large roasting dish with the garlic, rosemary, lemon zest and juice, Extra Virgin Olive oil and generous amounts of salt and freshly cracked black pepper
- 2. Rub all ingredients into the fat of lamb and cover and marinate for at least 3 hours
- 3. Preheat the oven to as hot as it will go without the grill function - 220°C / 430°F
- 4. To prepare pumpkin, peel and cut and drizzle with EVOO, pure maple syrup and some salt
- 5. Roast until caramelized - 20 min, 220°C
- 6. Heat the roasting dish with a lamb on a hotplate to a medium high temperature
- 7. Render the fat from the lamb, browning the racks, turning the ends to brown and all sides - 8 min, medium-high heat
- 8. Cover and place into the hot oven and cook for approximately 15 minutes
- 9. Remove from the oven, cover with foil and allow to rest 5 minutes or longer, before serving with puree and pumpkin
- 10. Transfer meat to serving plate
- 11. Drizzle all with a little of the pan juices and garnish with mint leaves and serve with pumpkin and pea puree
Method
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