Rack of Lamb with Butternut Squash Puree

This easy rack of lamb recipe features aussie lamb and is served with a creamy butternut squash puree. I'll show you how to cook a rack of lamb that is tasty and easy to make!

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Easy rack of lamb recipe served with butternut squash puree.


Here’s an easy and impressive way to make rack of lamb that looks and tastes fantastic. The lamb is spice crusted, pan seared, and roasted in the oven. Served with a maple and orange butternut squash puree and roasted Brussels sprouts. It’s amazing how easy this recipe is, but it looks like something out of a 5 star kitchen.

How To Cook Rack Of Lamb

You want to make sure the rack of lamb is room temperature before cooking it, otherwise the meat can be tough and cook unevenly. Season the rack of lamb with smoked paprika and fennel powder, along with a generous pinch of salt. Before roasting in the oven, it’s nice to sear the lamb in a hot cast iron pan to create a crust. Pre-heat a cast iron pan over medium-high heat along with 1 tablespoon of oil, and sear the lamb until crusty on both sides, about 2-3 minutes.

Transfer the lamb to a sheet tray and roast in a 400F oven for about 20 minutes, or until the internal temperature is 130F for medium-rare. It’s best to use a digital probe thermometer while cooking the lamb, that way you can pull it from the oven exactly when it reaches your desired cooking temperature.

What To Serve With Rack Of Lamb

While the lamb is cooking, you can make the butternut squash puree by peeling and chopping it into large bite size cubes. Boil the squash in salted water for about 15 minutes, or until you can smash it with a fork. Make sure not to over-boil, as the squash will get too watery. Drain well and add the a blender along with the maple syrup, orange zest, cinnamon, ghee, nutmeg, and cayenne pepper. Blend on high until smooth and creamy and check for seasoning.

The puree can be made ahead of time, and you will want to roast the Brussels sprouts before making the lamb. Just cook them in a 450F oven for 30 minutes, until roasted and brown on the edges.

The recipe call for basting the rack of lamb in butter, garlic, and fennel seeds at the end, but this is optional. Just make sure to rest of lamb for 5 minutes before cutting into them.


Aussie Rack of Lamb with Butternut Squash Puree & Crispy Brussels Sprouts

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 3 people
Author: Bobby Parrish


For the Aussie lamb:

  • 1 rack Australian lamb
  • 1 teaspoon each smoked paprika & fennel powder
  • 1 teaspoon fennel seeds
  • 2 tablespoons unsalted butter
  • 3 cloves garlic
  • Grapseed oil
  • Kosher salt
  • Fresh cracked black pepper

For the butternut squash puree:

  • 1 medium size butternut squash about 2 pounds, cubed
  • 1 tablespoon real maple syrup
  • Zest of half an orange
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon of ghee unsalted butter, or coconut oil
  • Pinch of freshly grated nutmeg
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
  • Freshly cracked black pepper

For the brussels sprouts:

  • 2 pounds of small brussels sprouts
  • Zest of 1 lemon
  • Olive oil
  • Kosher salt
  • Freshly cracked pepper


  1. Season the aussie rack of lamb with the smoked paprika, fennel powder, a generous pinch of salt, and a few cracks of pepper. Pour over a shot of oil and rub the seasoning all around the lamb. Let sit at room temperature for 20-30 minutes.
  2. Meanwhile for the sprouts, pre-heat oven to 450 degrees F along with the sheet tray inside of the oven. Cut a tiny bit of the root end off the sprouts and then cut them in half. Toss the sprouts with 2 tablespoons of olive oil, a teaspoon of salt, and a couple cracks of pepper. Carefully spread the sprouts in one even layer on the hot sheet tray and roast in the oven for 25-35 minutes until the exterior of the sprouts are well browned. Take the sprouts out of the oven and add the lemon zest, mix well and set aside.
  3. To make the butternut squash puree, bring a medium size pot of water to a boil. Season the water with 1 teaspoon of salt and carefully add the cubed squash to the water. Boil for 15 minutes, making sure you don’t overcook the squash. When a fork goes in and out of the squash with relative ease, it’s ready. Drain the squash and place it in a blender. While the squash is hot, add everything else to the blender along with ¼ teaspoon of salt and a couple cracks of pepper. Blend until the mixture is smooth and creamy, using a plunging stick or wooden spoon to help the mixture blend. If it is too thick, add a splash of milk. Check for seasoning, you may need a touch more salt. Set aside.
  4. For the lamb, lower the oven to 400 F and pre-heat a cast iron pan over medium-high heat with 1 tablespoon of oil. Sear the lamb fat side down until golden and crusty, about 3 minutes, flip and sear another 2-3 minutes. Move lamb to a sheet tray and roast for about 20 minutes for medium rare. Make sure to use a digital probe thermometer and remove the lamb when the temperature reaches 130 F. Add the butter, crushed garlic cloves, and fennels seeds to the same cast iron pan and pre-heat over medium-high heat. Once hot, add the rack of lamb back to the pan and baste it with the infused butter using a spoon. Do this for 1 minute on each side then remove lamb and allow it to rest for 5 minutes. Slice the lamb and serve with the butternut squash puree and brussels sprouts, enjoy!

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5 thoughts on “Rack of Lamb with Butternut Squash Puree”

  1. American lamb (Strauss) has so much better taste. I was raised on a sheep farm, so I know Lamb. You’ll be glad you tried it.

    1. You could substitute roasted acorn squash – it is more keto friendly. For sweetener you can use monkfruit sweetener or stevia.

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