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

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; 4 French-trimmed racks of lamb (each with 3 bones); Large Handful of coriander leaves; 200 g breadcrumbs; Salt and pepper; Vegetable oil; 1 parsnip; 2 cloves of garlic, finely chopped; Pinch of cayenne pepper; Handful of coriander, roughly chopped; Olive or rapeseed oil; Few sprigs of thyme; 500 g spinach leaves; 1 tsp mild curry powder; ½ tsp turmeric; Good quality extra-virgin olive oil; ½ tsp ground cumin; 1 butternut squash, peeled and diced into 2.5cm cubes

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