Lamb With Butternut Purée - cooking recipe

Ingredients

4 cloves garlic, peeled, 2 left whole, 2 crushed
1 large butternut squash, halved lengthways, seeds scooped out
2 tbsp olive oil, plus additional, for drizzling and brushing
3 tbsp butter, diced
2 None whole lamb racks, french trimmed, fat layer removed
1 1/2 tbsp Dijon mustard
1 tbsp chopped fresh rosemary
1 None lemon, peel grated
None None Pinch of red pepper flakes
None None Seasonal greens, to serve

Preparation

Preheat the oven to 375\u00b0F. Place a whole garlic clove in each cavity of the squash. Place squash, skin-side down, in a roasting pan. Drizzle all over with olive oil; season with salt and black pepper. Cover with foil and roast for 45 mins, or until soft. Increase oven temperature to 400\u00b0F.
Scoop flesh out of skin. Place in a food processor or large bowl with the roasted garlic and butter. Process or mash until smooth. Season with salt and pepper; keep warm.
Brush lamb racks with oil; season with salt and pepper. Heat 1 tbsp oil in a large skillet on high heat. Add lamb and sear to brown all over. Transfer to a roasting pan, reserving pan juices.
Mix mustard, rosemary, lemon peel, red pepper flakes, crushed garlic and 1 tbsp oil in small bowl. Spread mixture generously all over lamb. Roast for 13 mins. Transfer to a wooden board; cover loosely with foil and let stand for 10-15 mins. Reserve pan juices.
Slice lamb racks. Place on top of butternut puree. Drizzle with pan juices and serve with seasonal greens.