Roast double lamb cutlets with pumpkin puree and rosemary butter

Australian Gourmet Traveller and Neil Perry main course recipe for roast double lamb cutlets with pumpkin puree and rosemary butter

“You can leave the racks whole, or cut them into four cutlets if you like. Another thing you could do is remove the lamb from the bone and slice; it will look lovely. Remember that meat cooked on the bone is juicier and more flavourful, so it is worth using the racks rather than the fillets.” – Neil Perry

Recipe from Good Food by Neil Perry (Murdoch Books).

Ingredients

4 4-bone racks of lamb

For frying: extra-virgin olive oil

Pumpkin purée

300 gm peeled pumpkin, cut into 4cm cubes

3 tbsp unsalted butter

2 tsp extra-virgin olive oil

1 garlic clove, finely chopped

2 tbsp chopped flat-leaf (Italian) parsley

1 tbsp finely chopped rosemary

125 gm unsalted butter, softened (½ cup)

1 squeeze of lemon juice

Method

Main

1.Preheat the oven to 180C. To make the pumpkin purée, steam the pumpkin for 20-30 minutes until very tender. Purée with the butter and oil until very smooth and light. Season with sea salt and freshly ground pepper.

2.For the rosemary butter, place the garlic, parsley, rosemary and salt in a mortar and bash with a pestle to form a rough paste. Add the butter and lemon juice and combine. Set aside.

3.Season the lamb racks with sea salt and seal in a hot pan. Place in the oven and roast for 18 minutes, then remove from the oven and allow to rest in a warm place for at least 10 minutes.

4.Cut the lamb racks in half to give you eight double cutlets. Place two double cutlets on each large plate, dollop a little rosemary butter on top and serve with pumpkin purée. Give a good grind of pepper, and serve.

Neil Perry

Styling by Sue Fairlie-Cuninghame

Ingredients

Method

Main

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