Roast double lamb cutlets with pumpkin puree and rosemary butter

AT A GLANCE

  • Serves 4 people

  • 4 4-bone racks of lamb
  • For frying: extra-virgin olive oil
  •  
  • Pumpkin purée
  • 300 gm peeled pumpkin, cut into 4cm cubes
  • 3 tbsp unsalted butter
  • 2 tsp extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 2 tbsp chopped flat-leaf (Italian) parsley
  • 1 tbsp finely chopped rosemary
  • 125 gm (½ cup) unsalted butter, softened
  • 1 squeeze of lemon juice
01   Preheat the oven to 180C. To make the pumpkin purée, steam the pumpkin for 20-30 minutes until very tender. Purée with the butter and oil until very smooth and light. Season with sea salt and freshly ground pepper.
02   For the rosemary butter, place the garlic, parsley, rosemary and salt in a mortar and bash with a pestle to form a rough paste. Add the butter and lemon juice and combine. Set aside.
03   Season the lamb racks with sea salt and seal in a hot pan. Place in the oven and roast for 18 minutes, then remove from the oven and allow to rest in a warm place for at least 10 minutes.
04   Cut the lamb racks in half to give you eight double cutlets. Place two double cutlets on each large plate, dollop a little rosemary butter on top and serve with pumpkin purée. Give a good grind of pepper, and serve.

Recipe:

NEIL PERRY

Photography:

EARL CARTER

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Apr 2007

Apr 2007

View Full Site