Rack of Lamb with Maple Roasted Pumpkin

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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

Inspired by: https://tenina.com/recipes/rack-of-lamb-with-pea-puree-and-maple-roasted-pumpkin

recipe updated Sep 28, 2020


  • Lemon icon
    1 ½ (about 87 g)
  • Fresh rosemary icon
    Fresh rosemary
    4 sprigs
  • Butternut squash icon
    Butternut squash
    ½ (about 300 g)
  • Peas icon
    1 cup (about 122.4 g)
  • Rack of lamb icon
    Rack of lamb
    ½ (about 100 g)
  • Bulb of garlic icon
    Bulb of garlic
    1 (about 48 g)
  • Lemon zest icon
    Lemon zest
    1 ½ (about 12 g)
  • 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
  • Maple syrup icon
    Maple syrup
    1 tbsp (about 21.3 g)
  • Mint icon
    ¼ cup (about 8.71 g)


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

Step preview

  1. Add rack of lamb, bulb of garlic, lemon zest, lemon, fresh rosemary, extra virgin olive oil, sea salt and black pepper to a clean large roasting dish
  2. Rub
  3. Marinate in fridge - approx 3 hr
  4. Pre-heat oven - 220°C
  5. Add butternut squash to a clean large roasting dish
  6. Drizzle with extra virgin olive oil and maple syrup
  7. Add sea salt to the roasted vegetables
  8. Roast until caramelized - 20 min, 220°C
  9. Heat - medium-high heat
  10. Sear slowly until browned at edges - 8 min, medium-high heat
  11. Cook - 15 min, 220°C
  12. Remove and cover
  13. Let rest
  14. Transfer meat to serving plate
  15. Transfer roasted vegetables to serving plate
  16. Spread with peas
  17. Garnish with mint
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