Herb Crusted Rack of Lamb
with green beans and butternut squash
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33m
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Equipment List
- 12 inch Saute Pan
- Tongs
Ingredients
- 1 Rack of Lamb
- 2 tablespoons Butter
- Herb/Garlic Mixture
- 2 sprigs Rosemary
- 6 leaves Sage
- 3 sprigs Thyme
- 3 cloves Garlic
- to taste Salt and Pepper
- 8 oz Butternut Squash
- 2 cloves Garlic
- 2 leaves Sage
- 2 small sprigs Rosemary
- 1 sprig Thyme
- 6 oz Green Beans
- 1/4 cup Plum, Black, or Red Currant Jam
- 1/4 cup Red Wine
Preparation Instructions
- MEP - includes optional goat cheese for squash
- Finely chop herbs, salt, pepper, and garlic
- Cover the meat portion of the rack with the herb/garlic mix
Cooking Instructions
- Preheat to 129°F
- Add 2 tablespoons Butter to pan
- Note: Melt and clarify butter
- Add 1 Rack of Lamb to pan
- Stir ingredients
- Note: Saute till brown, then turn
- Note: Turn several times to evenly brown
- Periodically check internal temperature with a probe. It will need to saute until it reaches 135 F
- Note: Watch temperature, so herbs don't burn
- Pause recipe here until internal temperature reaches 135 F, then remove from pan and let rest
- Add 8 oz Butternut Squash to pan
- Add 3 cloves Garlic to pan
- Add 6 leaves Sage to pan
- Add 2 sprigs Rosemary to pan
- Add 3 sprigs Thyme to pan
- Note: Stir and brown evenly
- Stir ingredients
- Remove ingredients from pan and let rest
- Add 6 oz Green Beans to pan
- Stir ingredients
- Remove ingredients from pan
- Add 1/4 cup Plum, Black, or Red Currant Jam to pan
- Note: Melt, but don't burn
- Add 1/4 cup Red Wine to pan
- Note: Mix and reduce slightly
- Note: Remove when thickened
- Note: Add more wine if needed
- Remove ingredients from pan
Finishing Instructions
- Slice rack between each bone
- Place squash on plate
- Add beans
- Add lamb and sauce