Name: Bouchons Bistros Le Carré D’Agneau Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 cup fresh parsley; 2 tbsp fresh rosemary; 2 tbsp fresh thyme; 4 cloves garlic cloves; 1 cup breadcrumbs; 3 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 piece (about 1.5 lbs) rack of lamb; 1 medium butternut squash; 2 tbsp butter; 1 to taste salt; 1 to taste black pepper; 1 medium zucchini; 1 medium eggplant; 1 medium bell pepper; 1 medium onion; 2 medium tomato; 2 tbsp olive oil; 1 to taste salt; 1 to taste black pepper; 2 cups lamb stock; 1 tbsp fresh rosemary; 1 to taste salt; 1 to taste black pepper

E. Guigal Crozes-Hermitage

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Herb Crusted Rack of Lamb served with butternut purée, ratatouille and rosemary jus

In a food processor, combine parsley, rosemary, thyme, garlic, breadcrumbs, olive oil, salt, and black pepper. Pulse until finely mixed.

Make the Herb Mixture

Preheat the oven to 400°F (200°C). Season the rack of lamb with salt and black pepper. Sear in a hot skillet for 2-3 minutes on each side until browned.

Prepare the Lamb

Remove the lamb from the skillet, let cool slightly, then spread the herb mixture over the top of the rack.

Coat with Herb Mixture

Place the herb-coated lamb in the oven and roast for 20-25 minutes for medium-rare. Use a meat thermometer to check for desired doneness.

Roast the Lamb

Peel, seed, and cube the butternut squash. Boil in salted water until tender, about 15 minutes. Drain and blend with butter, salt, and pepper until smooth.

Prepare the Squash

In a large pan, heat olive oil over medium heat. Sauté onion, zucchini, eggplant, and bell pepper until softened. Add tomatoes and cook until everything is tender. Season with salt and pepper.

Cook the Vegetables

In a saucepan, combine lamb stock and rosemary. Simmer for 10-15 minutes to reduce. Season with salt and pepper to taste.

Make the Jus

Slice the rack of lamb and serve on a plate with a generous scoop of butternut purée, a portion of ratatouille, and drizzle with rosemary jus.

Serve

fresh parsley

fresh rosemary

fresh thyme

garlic cloves

breadcrumbs

olive oil

salt

black pepper

rack of lamb

butternut squash

butter

zucchini

eggplant

bell pepper

onion

tomato

lamb stock