Name: Herb Crusted Rack of Lamb with Butternut Squash Saag Aloo and Parsnip Crisps
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 4
Ingredients: Handful of parsley, roughly chopped; Salt and pepper; 200 g breadcrumbs; 1 butternut squash, peeled and diced into 2.5cm cubes; 1 tsp mild curry powder; Pinch of cayenne pepper; Good quality extra-virgin olive oil; Few sprigs of thyme; ½ tsp ground cumin; Handful of coriander, roughly chopped; ½ tsp turmeric; Vegetable oil; Large Handful of coriander leaves; 2 cloves of garlic, finely chopped; 500 g spinach leaves; 1 parsnip; 4 French-trimmed racks of lamb (each with 3 bones); Olive or rapeseed oil

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 5

Appears in

For the Love of the Land

By Jenny Jefferies

Published 2020

About

At The Bear and Blacksmith we often like to experiment with the meat we have available and accompanying vegetables and herbs we have grown in our polytunnel, kitchen garden or from surrounding farms to highlight seasonality. The menu is dictated by the farm and garden, not the other way round. – Claire Tall

Ingredients

4 French-trimmed racks of lamb (each with 3 bones)
Olive or rapeseed oil
<

Main course

Method

Brush the racks of lamb with oil and season each one. Sear them in a hot pan until the meat is golden and sealed all over, then transfer them into a roasting tin. Combine all the ingredients for the herb crust in a bowl until well mixed, then pack some on top of each rack of lamb.

Roast the racks of lamb in the oven at

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Herb Crusted Rack of Lamb with Butternut Squash Saag Aloo and Parsnip Crisps

Ingredients

Method

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