Herb-crusted lamb racks with roast pumpkin and cauliflower purée

Herb-crusted lamb racks with roast pumpkin and cauliflower purée

By
From
Something for Everyone
Serves
4-6
Photographer
Ben Dearnley

If a crusted rack of lamb is not part of your usual repertoire, don’t be scared. Preparing the crust is really pretty simple and adds so much flavour. Try it once and you’ll have perfected it for the next time your in-laws come over for dinner.

Ingredients

Quantity Ingredient
11-15 garlic cloves, unpeeled
80g macadamia nuts
80g almonds
3 tablespoons flat-leaf parsley leaves
3 tablespoons coriander leaves
1 teaspoon lemon zest, finely grated, (optional)
2 1/2 tablespoons olive oil, plus extra for drizzling
2 lamb racks, french-trimmed
400g pumpkin, peeled, seeded and cut into 1 cm slices
800g cauliflower, cut into florets, steamed
2 tablespoons milk

Method

  1. Preheat the oven to 200°C. Peel 1 garlic clove and place in the bowl of a food processor along with the macadamia nuts, almonds, herbs, lemon zest (if using) and 1½ tablespoons of the oil. Process to a coarse paste.
  2. Place the lamb racks on a wire rack in a baking dish and firmly press the nut mixture over the lamb to coat. Arrange the pumpkin and remaining garlic around the lamb. Cook in the oven for 20–25 minutes (for medium-rare), or until cooked to your liking. Remove from the oven, cover the lamb loosely with foil, and set aside to rest for 10 minutes before serving.
  3. Meanwhile, transfer the steamed cauliflower to a food processor (or use a stick blender). Squeeze the roasted garlic flesh from 2 of the cloves and add to the cauliflower, with the pumpkin, milk and remaining oil. Process until smooth. Serve the cutlets with the vegetable purée, remaining garlic cloves and an extra drizzle of olive oil.

Tip

  • If you’d like a lemon parsley sauce to drizzle over the mash, simply whizz some parsley leaves in a blender with some lemon juice and olive oil.

Baby’s serve

  • For a younger baby, the pumpkin cauliflower purée can be served as is, or you can add some lamb to it and re-blend to a smooth consistency. For an older baby, keep the blended consistency more textured, or cut the lamb into strips and allow your child to have a chew on the cutlet.

Toddler’s serve

  • Chop up the lamb as needed or simply serve as is.
Tags:
Something for Everyone
Louise
Fulton
Keats
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
healthy
nutritional
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