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Cornbread Crusted Lamb with Maple Acorn Squash

Cornbread Crusted Lamb with Maple Acorn Squash

Cornbread Crusted Rack of Lamb with Maple Acorn Squash
Cook time
Total time
Perfectly prepared rack of lamb with beautiful gold brown cornbread crust.
Recipe type: Lamb
Cuisine: Comfort Food, Holiday, Thanksgiving
Serves: 6-8 servings
  • 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
  • ⅓ cup flat leaf parsley, roughly chopped
  • ⅓ cup Basil, roughly chopped
  • 2 tablespoons vegetable oil
  • 1-2 tablespoon olive oil
  • ½ tablespoon sugar (optional)
  • Salt
  • Pepper
  • Cayenne
  • 3 tablespoon Dijon
  • 2 tablespoons honey
  • 1 teaspoon dry thyme
  • 1 teaspoon dry oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon garlic powder
  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. Roast the squash until tender about 40 to 45 minutes. Lightly season with salt and pepper.
  1. 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.
  2. 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.
  3. 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.