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Herb Crusted Rack of Lamb

with green beans and butternut squash

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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
    Step Image
  • 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