When I was putting together the meal for the Foodbuzz 24×24 I knew that I wanted lamb in the menu. I love lamb, although we rarely buy it. It is interesting how people I know either love or hate it. It seems there is no middle ground. I can’t tell you the amount of times where people say “oh, it is just too lamby.” I don’t really get that myself because I think lamb tastes great. So, for the dinner party, I wanted to think of things that would plate well. Considering that, I made the decision for a rack of lamb. Each rack had 4 ribs which was the perfect amount for each plate. I used a Moroccan spice rub that has a wonderful blend of cumin, ginger, nutmeg, cinnamon, cloves and more spices.
The side dish that went alongside the rack of lamb was a casserole similar to scalloped potatoes but made with butternut squash and sweet potatoes. I only used the neck portion of the butternut squash as it gave perfect solid slices. It is made with interchanging layers of squash and sweet potato slices, with gruyere cheese.
Once the lamb is cooked, for plating purposes, you can cut each rib or chop individually. Fanning them out on a plate can look very attractive.
- 4 rack of lambs (4bones in each rack)
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp nutmeg
- 1 tsp cayenne
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- Mix the spices in a bowl. Dredge the lamb racks in the spice mixture and rub it into the meat thoroughly.
- Roast in a 350F oven for 20-25 minutes depending on preference of rare or medium rare.
- 2 butternut squash
- 3 sweet potatoes
- 2 cups half and half cream
- 2 tsp thyme
- 1 cup grated gruyere cheese
- Peel the squash and sweet potatoes. Slice the neck of the squash and the sweet potato into 1/4 rounds.
- In a buttered 13x9 baking dish lay 1/2 of the squash followed by 1/4 of the thyme and cheese. Do the same for 1/2 the sweet potato. Repeat using the rest of the ingredients.
- Bake in a 375F oven covered in foil for 30 minutes. Remove the foil and bake another 20 minutes.