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