Lamb With Butternut Purée Recipe

Name: Lamb With Butternut Purée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, peeled, 2 left whole, 2 crushed; 1 large butternut squash, halved lengthways, seeds scooped out; 2 tbsp olive oil, plus additional, for drizzling and brushing; 3 tbsp butter, diced; 2 None whole lamb racks, french trimmed, fat layer removed; 1 1/2 tbsp Dijon mustard; 1 tbsp chopped fresh rosemary; 1 None lemon, peel grated; None None Pinch of red pepper flakes; None None Seasonal greens, to serve

Servings: persons

1
Preheat the oven to 375u00b0F. Place a whole garlic clove in each cavity of the squash. Place squash, skin-side down, in a roasting pan. Drizzle all over with olive oil; season with salt and black pepper. Cover with foil and roast for 45 mins, or until soft. Increase oven temperature to 400u00b0F.
2
Scoop flesh out of skin. Place in a food processor or large bowl with the roasted garlic and butter. Process or mash until smooth. Season with salt and pepper; keep warm.
3
Brush lamb racks with oil; season with salt and pepper. Heat 1 tbsp oil in a large skillet on high heat. Add lamb and sear to brown all over. Transfer to a roasting pan, reserving pan juices.
4
Mix mustard, rosemary, lemon peel, red pepper flakes, crushed garlic and 1 tbsp oil in small bowl. Spread mixture generously all over lamb. Roast for 13 mins. Transfer to a wooden board; cover loosely with foil and let stand for 10-15 mins. Reserve pan juices.
5
Slice lamb racks. Place on top of butternut puree. Drizzle with pan juices and serve with seasonal greens.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cloves garlic, peeled, 2 left whole, 2 crushed, 1 large butternut squash, halved lengthways, seeds scooped out, 2 tbsp olive oil, plus additional, for drizzling and brushing, 3 tbsp butter, diced, and more.

Yes, Lamb With Butternut Purée falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Butternut Purée

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions