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
300 gm peeled pumpkin, cut into 4cm cubes
3 tbsp unsalted butter
2 tsp extra-virgin olive oil
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.