Rack of Lamb with Butternut Squash Purée and Glazed Parsnips
Ten 01 - Portland, OR
This recipe comes from Beard House chef Jack Yoss of Ten 01 in Portland, OR.
- 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
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.