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Spiced Lamb Rack with Butternut Squash Purée

A luxurious and flavorful dish featuring tender spiced lamb, creamy butternut squash purée, and roasted mushrooms and Brussels sprouts, perfect for special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

Lamb Preparation
  • 1 rack Rack of lamb
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Garlic powder
  • 2 tablespoons Olive oil For searing the lamb
Butternut Squash Purée
  • 1 medium Butternut squash Peeled and cubed
  • 2 tablespoons Butter
  • 1/2 cup Heavy cream
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black pepper To taste
Roasted Vegetables
  • 8 ounces Mushrooms Cleaned and trimmed
  • 1 cup Brussels sprouts Trimmed and halved
  • 2 tablespoons Olive oil For roasting
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 tablespoon Fresh herbs Optional for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Season the rack of lamb with salt, black pepper, cumin, coriander, and garlic powder. Rub with olive oil.
Searing and Roasting the Lamb
  1. In a skillet over medium-high heat, sear the lamb on all sides until golden brown.
  2. Transfer the seared lamb to the oven and roast for about 15-20 minutes for medium-rare.
Making the Butternut Squash Purée
  1. Peel and cube the butternut squash, then cook in boiling water or steam until tender.
  2. Blend the cooked squash with butter and heavy cream, adding salt and pepper to taste.
Roasting the Vegetables
  1. Toss the mushrooms and Brussels sprouts with olive oil, salt, and pepper, then roast in the oven until golden and tender.
Serving
  1. Slice the lamb and serve it over the butternut squash purée, with roasted mushrooms and Brussels sprouts.
  2. Garnish with fresh herbs if desired.

Notes

For a twist, substitute butternut squash with sweet potatoes or parsnips. Adding a pinch of cayenne to the rub can enhance the spice level. Leftovers can be stored in airtight containers in the fridge for up to three days. The purée freezes well; Thaw in the fridge overnight before reheating.