Lamb With Butternut Purée

• 4 cloves garlic, peeled, 2 left whole, 2 crushed
• 1 large butternut squash, halved lengthways, seeds scooped out
• 2 tbsp olive oil, plus additional, for drizzling and brushing
• 3 tbsp butter, diced
• 2 None whole lamb racks, french trimmed, fat layer removed
• 1 1/2 tbsp Dijon mustard
• 1 tbsp chopped fresh rosemary
• 1 None lemon, peel grated
• None None Pinch of red pepper flakes
• None None Seasonal greens, to serve

1. Preheat the oven to 375u0b0F. Place a whole garlic clove in each cavity of the squash. Place squash, skin-side down, in a roasting pan. Drizzle all over with olive oil; season with salt and black pepper. Cover with foil and roast for 45 mins, or until soft. Increase oven temperature to 400u0b0F.
2. Scoop flesh out of skin. Place in a food processor or large bowl with the roasted garlic and butter. Process or mash until smooth. Season with salt and pepper; keep warm.
3. Brush lamb racks with oil; season with salt and pepper. Heat 1 tbsp oil in a large skillet on high heat. Add lamb and sear to brown all over. Transfer to a roasting pan, reserving pan juices.
4. Mix mustard, rosemary, lemon peel, red pepper flakes, crushed garlic and 1 tbsp oil in small bowl. Spread mixture generously all over lamb. Roast for 13 mins. Transfer to a wooden board; cover loosely with foil and let stand for 10-15 mins. Reserve pan juices.
5. Slice lamb racks. Place on top of butternut puree. Drizzle with pan juices and serve with seasonal greens.

garlic, butternut squash, olive oil, butter, lamb racks, mustard, fresh rosemary, lemon, red pepper

Taken from recipes-plus.com/api/v2.0/recipes/36768 (may not work)