New Zealand Rack Of Lamb Recipe
Smoked Butternut, Acorn Squash, Pomegranate, Pepitas, Maple
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Ingredients
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Rack of Lamb
Smoked Butternut & Acorn Squash
Pomegranate-Pepita Gremolata & Finish
Method
Rack of Lamb
- 1
Trim and Season
Pat the lamb racks dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the minced garlic and chopped rosemary over the meat side of each rack.
- 2
Sear and Mustard Coat
Heat 2 tbs olive oil in a heavy skillet over high heat until shimmering. Sear the racks, meat-side down, 1–2 minutes until deeply browned, then sear the sides 30 seconds each. Remove racks to a cutting board. Brush the meat surface with Dijon mustard to coat; set aside.
- 3
Roast to Temperature
Preheat oven to 375°F (190°C). Place racks bone-side down on a roasting pan or rimmed sheet. Roast for 15–20 minutes or until internal temperature reaches 125°F (52°C) for medium-rare (temperature will rise while resting). Use an instant-read thermometer in the thickest part of the meat.
- 4
Rest and Slice
Transfer racks to a cutting board and tent loosely with foil. Rest 10–12 minutes. Slice between the ribs into individual chops (or into 8 portions). Keep warm while finishing squash and gremolata.
Smoked Butternut & Acorn Squash
- 5
Prep and Season Squash
Toss the butternut and acorn squash cubes with 2 tbs olive oil, 1 tbs maple syrup, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper in a large bowl until evenly coated.
- 6
Smoke the Squash
If using a grill or smoker: preheat to 375°F (190°C). Add soaked wood chips (apple or hickory) per manufacturer instructions. Spread squash in a single layer on a perforated tray or foil-lined sheet with holes. Smoke/roast for 20–25 minutes, turning once halfway, until tender and lightly caramelized. If you don't have a smoker: roast in the oven at 400°F (205°C) for 20–25 minutes, stirring once.
- 7
Finish with Maple
When squash is tender and caramelized, transfer to a bowl and, while still warm, gently toss to coat with an additional 1 tsp maple syrup. Keep warm for plating.
Pomegranate-Pepita Gremolata & Finish
- 8
Toast Pepitas
Heat a small skillet over medium heat. Add 1/2 cup pepitas and toast, stirring frequently, 3–4 minutes until fragrant and lightly golden. Remove to a plate to cool.
- 9
Make Gremolata
In a small bowl combine 1 cup pomegranate arils, cooled pepitas, 1/2 cup chopped flat-leaf parsley, 1 tbs lemon zest, 1 tbs lemon juice, 2 tsp extra-virgin olive oil and 1/2 tsp flaky sea salt. Gently fold to combine. Taste and adjust salt or lemon as needed.
- 10
Plate and Finish
Arrange a bed of smoked squash on each plate. Fan 3–4 lamb chops per serving over the squash. Spoon pomegranate-pepita gremolata over the lamb and squash. Drizzle 1 tsp maple syrup lightly over the lamb for a glossy sweet finish and sprinkle a few extra pepitas and pomegranate arils for garnish. Serve immediately.
