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Herb-Crusted Rack of Lamb with Roast Butternut Squash

Succulent lamb racks coated in a savory Mediterranean herb crust served alongside a smooth, zesty lemon and mustard squash purée.

LambMain CourseGourmetRoastButternut Squash
Estimated Nutrition
Calories
1215.6
kcal / serving
4862.4 kcal total
Carbs
47.4g
per serving
189.5 g total
Fat
87.1g
per serving
348.2 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
40
g
Capers
rinsed
2
tsp
Dijon Mustard
2
tbsp
Course-Grained Mustard
Dairy
70
g
Butter
melted
30
g
Butter
chilled
5
tbsp
Double Cream
Fruits
40
g
Lemon Rind
grated
2
piece
Lemon
zest and juice only
GrainsCereals
200
g
Ciabatta
roughly torn
Meat
2
piece
Lamb
racks, 8 bones in each
NutsSeeds
1
bunch
Parsley
1
bunch
Basil
1
piece
Sea Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
2
clove
Garlic
crushed
1
sprig
Thyme
leaves only
OilsFats
1
piece
Vegetable Oil
for frying
1
tbsp
Olive Oil
Seafood
40
g
Anchovies
Vegetables
40
g
Onions
roughly chopped
40
g
Black Olives
pitted and roughly chopped
1300
g
Butternut Squash
2 squash about 650g each

Method

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