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.