Rack of Lamb with Maple Roasted Pumpkin
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 3hrs 48mins
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- Serves
- 4
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- Calories
- 199
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-pumpkinrecipe updated Oct 11, 2021
Ingredients
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- Lemon
- 1 ½
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- Lemon
- 1 ½
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- Fresh rosemary
- 4 sprigs
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- Butternut squash
- ½
-
- Peas
- 120 g
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- Rack of lamb
- ½
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- Bulb of garlic
- 1
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- Extra virgin olive oil
- as needed
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- Sea salt
- as needed
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- Black pepper
- as needed
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- Maple syrup
- 1 tablespoon
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- Mint leaves
- 9 g
Tools
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Oven
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Stove
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Large roasting dish
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Serving plate
Step preview
- Add rack of lamb, bulb of garlic, lemon, lemon, fresh rosemary, extra virgin olive oil, sea salt and black pepper to a clean large roasting dish
- Rub
- Marinate in fridge - approx 3 hr
- Pre-heat oven - 220°C
- Add butternut squash to a clean large roasting dish
- Drizzle with extra virgin olive oil and maple syrup
- Add sea salt to the roasted vegetables
- Roast until caramelized - 20 min, 220°C
- Heat - medium-high heat
- Sear slowly until browned at edges - 8 min, medium-high heat
- Bake - 15 min, 220°C
- Remoe and cover
- Let rest
- Transfer meat to serving plate
- Transfer roasted vegetables to serving plate
- Spread with peas
- Garnish with mint leaves