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