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

Instructions

1. 1

   **Prepare the Lamb Rack**:

2. 2

   Preheat the oven to 400°F (200°C).

3. 3

   Season the lamb rack generously with salt and pepper. Rub the Dijon mustard over the meat, followed by the chopped rosemary.

4. 4

   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.

5. 5

   **Roast the Lamb**:

6. 6

   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.

7. 7

   **Cook the Delicate Squash**:

8. 8

   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.

9. 9

   **Prepare the Brown Butter**:

10. 10

    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.

11. 11

    **Make the Rouge Verjus Sauce**:

12. 12

    In a small saucepan over medium heat, combine the rouge verjus and honey. Bring to a simmer and reduce for about 5-7 minutes until slightly thickened. Season with salt and pepper. Just before serving, whisk in 1 tablespoon of butter to finish the sauce, adding richness.

13. 13

    **Assemble the Dish**:

14. 14

    On serving plates, arrange the roasted squash alongside the sliced lamb rack. Drizzle the brown butter over the lamb and squash, and finish with the rouge verjus sauce.

15. 15

    **Garnish and Serve**:

16. 16

    Garnish with fresh herbs if desired and serve immediately.