http://katiebrown.com/katiebrown/wp-content/uploads/2012/07/Rack-of-Lamb_600MAIN.jpg 400 600 kbw71 http://katiebrown.com/katiebrown/wp-content/uploads/2016/05/KB-Logo.png kbw712012-07-19 17:05:092016-12-20 19:53:13Roasted Holiday Lamb and Squash
- 1/2 rack of lamb, frenched
- 1 cup cubed butternut squash
- 1 cup veal stock
- 1 clove garlic, thinly sliced
- 1 tablespoon olive oil
- 2 sprigs thyme
- 2 turns fresh cracked pepper
- Pinch salt
HINTS & CLUES
- When buying a rack of lamb, ask the butcher to trim the fat and “French” the bones or remove the fat and meat from the tips of the bones. This will allow you to cross the bones while roasting and will make for a more dramatic and stunning presentation.
- Preheat oven to 420º F
- Thinly slice the garlic and cube the butternut squash and set aside.
- Make slits into the fatty side of the lamb and stud with thinly sliced garlic. Rub the same side with thyme, salt and pepper. With your knife, slice into the fatty side of lamb so you make a diamond pattern.
- Heat 1 tablespoon of olive oil over medium heat in a heavy pan.
- Place the rack of lamb in the pan fatty side down and cook for 10-12 minutes. Do not rush this step, the color is important.
- When the lamb is browned remove from the pan and set aside.
- Add the butternut squash to the pan and sauté over medium heat for 3-4 minutes.
- Place the rack of lamb fatty side up in the pan with the squash and put in preheated oven. Roast for 25 minutes.
- Remove the lamb and place on a cutting board. Let rest for 10 minutes.
FOR THE SAUCE
- Pour off 99% of the fat from the pan.
- Add 1 cup of veal stock. Cook for 2 minutes over high heat.
- Slice the rack into individual ribs and place on individual plates. Place squash around the ribs and sauce lightly.