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Roast double lamb cutlets with pumpkin puree and rosemary butter

Roast double lamb cutlets with pumpkin puree and rosemary butter

Recipe from Good Food by Neil Perry (Murdoch Books).

"You can leave the racks whole, or cut them into four cutlets if you like. Another thing you could do is remove the lamb from the bone and slice; it will look lovely. Remember that meat cooked on the bone is juicier and more flavourful, so it is worth using the racks rather than the fillets." – Neil Perry

Roast double lamb cutlets with pumpkin puree and rosemary butter

Serves 4
Lamb
4   4-bone racks of lamb
For frying:   extra-virgin olive oil
Pumpkin purée
300 gm   peeled pumpkin, cut into 4cm cubes
3 tbsp   unsalted butter
2 tsp   extra-virgin olive oil
Rosemary butter
1   garlic clove, finely chopped
2 tbsp   chopped flat-leaf (Italian) parsley
1 tbsp   finely chopped rosemary
125 gm (½ cup)   unsalted butter, softened
1   squeeze of lemon juice


1 Preheat the oven to 180C. To make the pumpkin purée, steam the pumpkin for 20-30 minutes until very tender. Purée with the butter and oil until very smooth and light. Season with sea salt and freshly ground pepper.
2 For the rosemary butter, place the garlic, parsley, rosemary and salt in a mortar and bash with a pestle to form a rough paste. Add the butter and lemon juice and combine. Set aside.
3 Season the lamb racks with sea salt and seal in a hot pan. Place in the oven and roast for 18 minutes, then remove from the oven and allow to rest in a warm place for at least 10 minutes.
4 Cut the lamb racks in half to give you eight double cutlets. Place two double cutlets on each large plate, dollop a little rosemary butter on top and serve with pumpkin purée. Give a good grind of pepper, and serve.


RECIPE Neil Perry PHOTOGRAPHY Earl Carter STYLING Sue Fairlie-Cuninghame


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