Rack of Lamb with Crisped Kale, Sautéed Mushrooms, and Butternut Squash Puree

When I think Christmas dinner, I envision sitting at a table with everyone I love, large glasses of wine, laughter encompassing the entire room, and an incredible meal on the plate in front of me. Typically, that meal involves two main things: vegetables and some type of perfectly cooked, fancy, wonderful, meat. Typically, it is a filet mignon or a pot roast. However, I am proposing we all change it up a little bit; its time to give the limelight to one of my favorite meats of 2017: lamb. This year, lamb has been one of my top obsessions. Not that it was ever something I didn’t enjoy (trust me, there isn’t a lamb chop that leaves my plate with a scrap of meat left on the bone), but recently I have found myself craving it hard core. Because of the price, and the fact that most of us are trying to cook on a budget, it is not something that I indulge in weekly. However, it provides the perfect candidate for the most wonderful time of the year: Christmas day. So, if you’re heading into this weekend hosting the holidays without a menu planned, I am here to help. Your family will love you even more.

Ingredients (serves 3):

• Pat La Frieda Australian Lamb (1 rack)

• Kale (1 bunch)

• Oyster mushrooms (2 large handfuls)

• Butternut squash (1)

• Chicken broth (1/3 cup)

• Ghee

• Avocado oil

• Turmeric

• Rosemary

• Salt & pepper

Special Equipment: cooling rack, cast iron skillet, and a blender or food processor

Directions:

1. Toss the butternut squash in avocado oil, turmeric, and salt & pepper and roast in the oven @ 425 degrees for ~30 minutes or until cooked through

2. Once done, place the squash in a blender or food processor with the 1/3 cup of chicken broth and blend until a smooth consistency

3. Begin cooking the lamb chops using the reverse sear method:

   1. Place a cooling rack on top of a lined baking sheet

   2. Place the lamb on the cooling rack and season with rosemary and salt & pepper

   3. Place the lamb in the oven @ 325 degrees for ~15 minutes or until they begin to cook and look a translucent brown on the outside and remove it from the oven

   4. While the lamb is cooking in the oven, prepare the other vegetables

      1. Wash and de-stem the kale

      2. Wash and cut the oyster mushrooms in half lengthwise

      3. Place a large spoonful of ghee on a hot skillet and, once melted, add the vegetables

      4. Season the vegetables with salt and pepper and continue to mix for the next ~10 minutes

      5. While the vegetables are cooking, take the lamb that you just removed from the oven and begin the searing process

         1. Add a spoonful of ghee to a very hot cast iron skillet

         2. Once melted, place the lamb on the skillet fat down and sear

         3. Sear the lamb on both sides for ~3-5 minutes each or until browned and the meat is cooked to your liking using a meat thermometer (I prefer medium rare so 145). While searing, continue to baste the spices and ghee on top of the lamb chops using a spoon

         4. Once the lamb is cooked, remove from the heat and allow to sit for ~10 minutes (very important)

         5. Plate the sautéed kale and mushrooms with the butternut squash puree and then top with the lamb chops

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Diet Compliant:

1. Whole30

2. Paleo

3. Gluten Free

4. Dairy Free