Like the ubiquitous Angus beef, Australian lamb seems to be the new heart throb in our neck of the woods. It’s everywhere, real expensive and doesn’t compare to the flavor of New Zealand lamb. However, at least our meat suppliers are starting to think globally, if not locally 🙂 This recipe is inspired by Jamie Oliver’s rack of lamb with potatoes. Tired of roasting potatoes, I substituted some straight neck yellow squash and then just went rogue. Jamie won’t mind.
I had some local sun dried tomatoes in the freezer, for God knows how long, and lots of fresh herbs from my garden that I thought could fit in somewhere. Bummer about the rosemary that survived the whole winter then was laid low by our unseasonable blizzard. Oh well, I’ll plant some more before I leave. The tomatoes need to be soaked in warm water for about 30 minutes before you add them to your recipe. Otherwise, you can buy a good quality jar of sun dried tomatoes in oil that don’t require soaking. Whichever. I had more than I needed, so I put the excess in a small Mason jar with olive oil and refrigerated.
I put everything I thought would be good into a big bowl with the yellow squash, pulled out my neglected tajine and turned on Standards/Vocal Jazz radio on Pandora.
I seasoned the rack with salt and pepper, then browned it in some olive oil. This rack had about 9 chop bones in it and weighed about 1 1/2 lbs. I think I would have liked fewer bones and more weight.
Still, not really complaining. Whining is not the same as complaining 😀
Vegetarians, just eat it like this.
I did. My favorite ingredient was the husk roasted, melting garlic clove.
Roasted Rack of Lamb with Squash
1/3 cup sun dried tomatoes
5 yellow straight neck squash, cut into generous chunks
1/2 red bell pepper, diced
1 onion, quartered
Mixed herb sprigs (oregano, thyme, sage, rosemary if you have it)
6 unpeeled garlic cloves
10-12 kalamata pitted olives
1 1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
Glug of olive oil
1 1/2 lb rack of lamb, seasoned with salt and pepper
Soak the sun dried tomatoes in the warm water for about 30 minutes, drain, dice then put them in a large bowl with the squash, bell pepper, onion, herbs, olives, garlic, salt, pepper and the 3 tbsp of olive oil, mixing well. Place the mixture in the bottom of an oven proof tajine or roasting pan. Preheat the oven to 425 F, then roast inside for about 10-15 minutes. Stir.
Pour the glug of olive oil into a skillet, about 2 tbsp, brown the rack on both sides, place on top of the pre-roasted vegetables and continue to roast for 30 minutes.