This is what we're having for dinner tonight...well, kinda. Given we're in the land of healthy living, we'll skip the lashings of rosemary butter on top and serve it with loads of greens...The original recipe is below, but if you want to make a low fat version, get the flavour into the meat rather than the butter. Marinate the lamb in a little olive oil (really, a bit is good for you), some chopped rosemary and garlic and then fry off in a non-stick pan.
Also, give the butter a swerve with the pumpkin puree - you really don't need it if you season it well with salt and pepper.
Give it a run - either way it's delicious!
what you need
4 x 4-bone racks of lamb
extra-virgin olive oil for frying
Puree
300 gm peeled pumpkin, cut into 4cm cubes
3 tbsp unsalted butter
2 tsp extra-virgin olive oil
Rosemary butter
1 garlic clove, finely chopped
2 tbsp chopped flat-leaf parsley
1 tbsp finely chopped rosemary
125 gm unsalted butter, softened
1 squeeze of lemon juice
what to do
- Preheat the oven to 180C. To make the pumpkin purée, steam the pumpkin for 20-30 minutes until very tender. Purée with the butter and oil until very smooth and light. Season with sea salt and freshly ground pepper.
- For the rosemary butter, place the garlic, parsley, rosemary and salt in a mortar and bash with a pestle to form a rough paste. Add the butter and lemon juice and combine. Set aside.
- Season the lamb racks with sea salt and seal in a hot pan. Place in the oven and roast for 18 minutes, then remove from the oven and allow to rest in a warm place for at least 10 minutes.
- Cut the lamb racks in half to give you eight double cutlets. Place two double cutlets on each large plate, dollop a little rosemary butter on top and serve with pumpkin purée. Give a good grind of pepper, and serve.
1 comment:
That sounds and looks delicious.
I had cereal for dinner. Quite a contrast really!
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