As promised I am continuing to hit you with amazing Thanksgiving ideas, recipes, and tips so that you are equipped to put together an amazing menu and host like [Rick Ross voice] the true BOSS that you are. Today I am bringing you my latest recipe video contribution to blkfoodnetwork.com. No I am not leading with a turkey recipe, err’body got a turkey recipe. Instead I thought I’d share a different kind of showstopper, my Cornbread Crusted Rack of Lamb with Maple Acorn Squash.
I know … I know, some folks are weary of lamb from the gamy flavor but I think that reaction is just a function of cooking temperature and method of preparation. This particular recipe incorporates a sweet complimentary crust and a medium temperature recommendation that is sure to win over even the biggest doubters, not to mention; the maple acorn squash serves as an equally as delectable compliment.
Before you move on make sure to check out the recipe video and share your thoughts. What, besides the Turkey do you make sure to have on you Thanksgiving spread?
Cornbread Crusted Rack of Lamb with Maple Acorn Squash - Every Thanksgiving I always ask myself what can I do different? Well, this year lamb was my special ingredient.
- 2 tablespoons light brown sugar
- 2 tablespoons real maple syrup
- 2 small acorn squash (1 pound each), cut in half, seeds removed
- Kosher salt and freshly ground black pepper
- Nonstick cooking spray
- 2 6-8 bone racks of lamb (2 to 2¼ pounds each), bones cleaned
- 2 cups Cornbread Crumbs
- ? cup flat leaf parsley, roughly chopped
- ? cup Basil, roughly chopped
- 2 tablespoons vegetable oil
- 1-2 tablespoon olive oil
- ½ tablespoon sugar (optional)
- 3 tablespoon Dijon
- 2 tablespoons honey
- 1 teaspoon dry thyme
- 1 teaspoon dry oregano
- ¼ teaspoon salt
- ? teaspoon black pepper
- ½ teaspoon garlic powder
- Preheat the oven to 425 degrees F.
- Spray aluminum foil lined baking sheet with cooking spray. Put the acorn squash, in a single layer on an aluminum foil lined baking sheet. Brush the maple syrup on both sides of the squash and evenly sprinkle brown sugar across the top.
- Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
- Mix Dijon mustard, honey, dry thyme, dry oregano, salt, black pepper, garlic powder in a medium bowl together then sit it to the side. In a separate bowl mix cornbread crumbs and fresh chopped herbs (basil and parsley) and olive oil to help the crust stick together then set bowl aside.
- Generously season the entire lamb with salt, pepper and cayenne. Heat a large skillet on medium high until hot then add in vegetable oil. Add lamb racks (do this in batches if the skillet isn’t big enough) to the hot skillet fat side down and sear for about 5-6 minutes. Remove lamb racks from the heat and let rest (fat side up) for approximately 10 minutes.
- Transfer lamb to a baking sheet fat side up. Evenly brush honey mustard paste on the fat sides and front cap of lamb then take the cornbread mix and press into the lamb so it sticks and is completely coated. Put the racks into 425 degree preheated oven for 15 minutes. Reduce heat to 300 degrees and monitor lamb until the center reaches an internal temperature of 130 – 140 degrees for medium rare to medium range. Cut each rack into double chops and serve on a platter.