from Fairway Market
1/2 rack of lamb (1 rack is 8 ribs)
1/2 rack of lamb, frenched
2 sprigs of thyme
pinch of sea salt
2 turns of fresh pepper
1 garlic clove
1 tbsp olive oil
1 cup butternut squash (cubed large)
1 cup veal stock
Make slices in fatty part of the rack of lamb (cut each direction to make a diamond pattern), make slits into lamb and stud with very thinly sliced garlic. Rub with thyme, salt and pepper. Heat a heavy pan with 1 tablespoon of olive oil to medium heat. Place rack in pan to brown the fatty side. Do not rush this, the color is important. When the lamb is brown remove from the heat. Add the butternut squash to the pan and sauté for 2-3 minutes. Place the rack of lamb back in a 425 degree oven to roast for 25 minutes. Remove the lamb to the cutting board – let rest for 15 minutes.
Sauce:
This is very easy. Pour off 99% of the fat. Add 1 cup of veal stock to pan and cook for 2 minutes and you’re done.
Slice rack into individual ribs and place on plates. Place squash around ribs. Sauce lightly.
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Promotional consideration furnished by Fairway Market.
