Ingredients:

  • One 2-pound butternut squash
  • 1/2 cup water
  • 2 large parsnips, peeled and chopped
  • 1 bottle Pinot Noir
  • 2 racks of lamb
  • 1 tablespoon olive oil
  • 1 cup honey
  • 1 cup heavy cream
  • 5 tablespoons butter
  • 1 cup toasted walnuts, roughly chopped
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste

This recipe contains: Dairy, Meat, Nuts

RECIPE

Rack of Lamb with Butternut Squash Purée and Glazed Parsnips

Jack Yoss

Ten 01 Portland, OR

This recipe comes from Beard House chef Jack Yoss of Ten 01 in Portland, OR.

Yield: 4 servings

Method:

Preheat oven to 350ºF.

Cut squash in half and remove seeds. Place on a rimmed baking sheet with water and bake until tender, about 1 hour.

Cook parsnips in boiling salted water until tender, about 10 minutes. Drain and cool in an ice water bath. Set aside.

Bring wine to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until liquid is reduced by half, about 25 minutes. Set aside.

Season lamb with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Sear the fat side of the racks until browned, about 3 minutes. Transfer to a baking sheet and roast until medium-rare, about 15 to 20 minutes.

While the lamb is cooking, add 1 tablespoon of the honey to the Pinot Noir reduction. Reduce liquid again until it becomes thick and syrupy, 7 to 10 minutes. Whisk in 2 tablespoons of the butter and season with salt and pepper. Keep warm until ready to use.

Peel outer skin of squash and purée in a blender with cream until smooth. Season with salt and pepper to taste and set aside.

Melt remaining butter in a sauté pan over medium heat. Add parsnips, walnuts, and remaining honey. Season with salt, pepper, and cayenne pepper. Cook over medium heat until parsnips are lightly glazed, about 5 minutes.

Remove lamb from oven and allow to rest for 5 minutes before slicing into single chops.

To assemble, spoon 1 cup of the butternut squash purée onto the center of four plates. Place parsnips and walnuts on top of squash. Spoon 1 tablespoon of Pinot Noir sauce around each plate. Place 3 lamb chops on each plate and serve warm.