Rack of Lamb with Maple Roasted Pumpkin


Tenina Holder

Posted May 20, 2022 (Last updated May 20, 2022)



Total Time

3hrs 48mins



Dinner is served, elegant, delicious and pretty simple. Get busy!


  • Lemon icon
    Lemon1 ½zest of
  • Lemon icon
    Lemon1 ½juice of
  • Fresh rosemary icon
    Fresh rosemary4 sprigsdestalked
  • Butternut squash icon
    Butternut squash½cubed
  • Peas icon
    Peas120 gpuréed
  • Rack of lamb icon
    Rack of lamb½
  • Bulb of garlic icon
    Bulb of garlic1
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
  • Sea salt icon
    Sea saltas needed
  • Black pepper icon
    Black pepperas needed
  • Maple syrup icon
    Maple syrup1 tablespoon
  • Mint leaves icon
    Mint leaves9 g

  • 1. Place each rack of lamb into a large roasting dish with the garlic, rosemary, lemon zest and juice, Extra Virgin Olive oil and generous amounts of salt and freshly cracked black pepper
  • 2. Rub all ingredients into the fat of lamb and cover and marinate for at least 3 hours
  • 3. Preheat the oven to as hot as it will go without the grill function - 220°C / 430°F
  • 4. To prepare pumpkin, peel and cut and drizzle with EVOO, pure maple syrup and some salt
  • 5. Roast until caramelized - 20 min, 220°C
  • 6. Heat the roasting dish with a lamb on a hotplate to a medium high temperature
  • 7. Render the fat from the lamb, browning the racks, turning the ends to brown and all sides - 8 min, medium-high heat
  • 8. Cover and place into the hot oven and cook for approximately 15 minutes
  • 9. Remove from the oven, cover with foil and allow to rest 5 minutes or longer, before serving with puree and pumpkin
  • 10. Transfer meat to serving plate
  • 11. Drizzle all with a little of the pan juices and garnish with mint leaves and serve with pumpkin and pea puree

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