Herb Crusted Baby Lamb Chops with Butternut Squash Puree Recipe
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Category: |
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Ingredients: |
Ingredients: 1 1/2 Tbsp Rosemary chopped fresh
4 cloves garlic minced
1 Tbsp dried oregano
1 Tbsp salt
1 1/2 tsp black pepper
2 Tbsp olive oil
2 Racks of Lamb 14 to 16 oz each
Butternut Squash Puree
18 oz fresh butternut squash peeled and cubed
1/4 c olive oil
tt salt
2 squeezes of honey
4 Tbsp margarine
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Directions: |
Directions:1. Place Rosemary, Garlic, Oregano, Salt, and Black Pepper in a food processor until minced
2. Add Olive Oil and process
3. Place the racks of lamb on baking sheet with the rib ends pointing down and spread the paste evenly on top of both racks cover and refrigerate for at least 6 hours.
4. When ready to cook pre-heat oven to 450 degrees Roast the lamb for exactly 25 min for medium rare 30 min for medium and remove from the oven cover the pan tightly with foil. Allow the lamb to rest for 15 min. Slice between ribs into individual chops serve hot.
5. Pre-heat oven to 350 degrees
6. Spread cubed squash in a single layer sprinkle with olive oil and salt cover tightly with foil and bake for 30 to 40 min until fork tender
7 Remove from oven while squash is still warm puree in a food processor add honey and margarine puree until smooth
8.Add an Additional pinch of salt puree until incorporate |
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