2:14
Lamb rack with roasted butternut squash and root vegetables
Preparation time: 40 min
Cooking time: 60 min
Level: Intermediate
Lamb rack with roasted butternut squash and root vegetables
🎅🎄Chef Karsten made a special Christmas meal for our Fri-Jado colleagues, combining tradition with seasonal flavors. Lamb rack, paired with roasted root vegetables and butternut squash, is a perfect centerpiece for a festive feast.
With rich, savory notes and a crispy herb crust, this dish showcases the warmth and comfort of the holiday season.
Ingredients
For the Vegetables:
- 1.8 kg (4 lbs) potatoes (washed, skin on)
- 1.35 kg (3 lbs) Jerusalem artichokes (washed, skin on)
- 3 large (approx. 2.25 kg / 5 lbs) butternut squash (peeled, large chunks)
- 12 shallots (halved)
- 9 tbsp olive oil
- 375 g (13 oz) bacon bits
- 4 sprigs rosemary
- 4 tbsp farm butter
- Salt and pepper
For the Lamb Rack:
- 9 lamb racks (approx. 400 g / 14 oz each)
- 9 tbsp Dijon mustard
- 180 g (6 oz) panko breadcrumbs
- 180 g (6 oz) grated Parmesan cheese
- 180 g (6 oz) chopped parsley
- Salt and pepper
- Farm butter
Instructions
01
Prepare the Vegetables
- Cut the potatoes and Jerusalem artichokes into thumb-sized pieces.
- Toss them with olive oil, bacon bits, rosemary, salt, and pepper in an Insert basket. Set aside.
- Peel the butternut squash, cut it in half, and remove the seeds. Cut into large chunks.
- Mix with farm butter, shallots, salt, and pepper. Spread evenly in another Insert basket.
02
Roast the Vegetables
- Preheat the TDR oven to 150°C (300°F).
- Adjust the temperature to 190°C (375°F) and roast the vegetables for 45 minutes.
03
Prepare the Lamb Rack
- Sear the lamb briefly in a pan with some fat or place it in the TDR at 220°C (425°F) for 5 minutes.
- Make the herb crust by blending panko, Parmesan cheese, parsley, salt, and pepper in a food processor.
04
Coat the Lamb Rack
- Brush the cooled lamb rack with a thin layer of Dijon mustard.
- Roll the lamb in the herb crust, ensuring even coverage on all sides.
05
Cook the Lamb Rack
- With 15 minutes left on the vegetable timer, place the lamb racks in the TDR using a Multi-Purpose basket.
- Turn the vegetables to redistribute the fat.
06
Serve
- Remove the lamb and vegetables from the TDR.
- Let the lamb rest briefly to retain its juices.
- Serve the vegetables in a dish and slice the lamb into even portions.
Enjoy!
