Ingredients
Method
1.Preheat oven to 190ºC. Halve butternut lengthways, scoop out seeds and place a garlic clove in each cavity.
2.Place skin-side down in a roasting dish, drizzle all over with olive oil, then season with salt and pepper. Cover dish with foil and roast for 45 minutes or until soft.
3.Scoop flesh out of the skin and put in a food processor or large bowl with the roasted garlic and butter. Process or mash until smooth. Season with salt and pepper, then set aside and keep warm.
4.Heat oven to 210°C.
5.Brush lamb racks with oil, then season with salt and pepper. Heat 1 tablespoon oil in a large frying pan over high heat. When pan is very hot, add lamb and sear to brown all over. Transfer to a roasting tray or dish (don’t wash the frying pan yet) and set aside.
6.Mix mustard, rosemary, olive oil, lemon zest, garlic and chilli flakes together, then spread mixture generously all over lamb racks. Roast lamb for 13 minutes. Transfer to a wooden board, cover loosely with tin foil and leave to rest for 10-15 minutes before slicing (reserve any resting juices).
7.Mix mustard, rosemary, olive oil, lemon zest, garlic and chilli flakes together, then spread mixture generously all over lamb racks. Roast lamb for 13 minutes. Transfer to a wooden board, cover loosely with tin foil and leave to rest for 10-15 minutes before slicing (reserve any resting juices).
8.Slice lamb racks into 1 or 2 bone pieces, place on top of butternut purée, drizzle with jus, sprinkle with extra fresh herbs and serve with seasonal greens.
