New Zealand Lamb Rack with Brown Butter Delicate Squash and Rouge Verjus

This elegant dish features perfectly roasted New Zealand lamb rack, enhanced with rich brown butter and served alongside tender squash. The addition of a vibrant rouge verjus sauce brings a tart, flavorful depth that complements the savory lamb beautifully.

Ingredients

For the Lamb Rack:

• 1 rack of New Zealand lamb (about 8 ribs)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons Dijon mustard

For the Brown Butter:

• 1/4 cup unsalted butter

For the Delicate Squash:

• 1 medium butternut squash or delicata squash, peeled and sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (such as thyme or sage) for garnish

For the Rouge Verjus Sauce:

• 1/2 cup rouge verjus
• 1 tablespoon honey (adjust to taste)
• Salt and pepper, to taste
• 1 tablespoon butter (to finish the sauce)

Cooking Instructions

1. Prepare the Lamb Rack:

   • Preheat the oven to 400°F (200°C).
   • Season the lamb rack generously with salt and pepper. Rub the Dijon mustard over the meat, followed by the chopped rosemary.
   • In a large oven-proof skillet, heat the olive oil over medium-high heat. Sear the lamb rack, meat side down, for about 3-4 minutes until browned. Flip and sear the bones for an additional 1-2 minutes.

2. Roast the Lamb:

   • Transfer the skillet to the preheated oven and roast the lamb for about 15-20 minutes, or until it reaches your desired doneness (medium-rare is about 135°F or 57°C). Remove from the oven and let it rest for 5-10 minutes before slicing into chops.

3. Cook the Delicate Squash:

   • While the lamb is roasting, toss the sliced squash in olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for approximately 20-25 minutes, until tender and caramelized.

4. Prepare the Brown Butter:

   • In a small saucepan over medium-low heat, melt the butter. Continue to cook until the butter turns golden brown and develops a nutty aroma, being careful not to let it burn. Remove from heat and set aside.

5. Make the Rouge Verjus Sauce: