½ butternut pumpkin, peeled & seeds removed
Salt, fresh ground black pepper
2 ½ tbsp olive oil
1 head garlic
1 lamb rack (6-8 in length)
Handful of oregano and flat parsley leaves, roughly chopped
2 clove garlic
1/3 cup olive oil
Zest and juice 1 lemon
Preheat an oven to 220C.
Lay the pumpkin cut side down on a chopping board.
Lay 2 wooden chopsticks either side of the pumpkin and starting at one end, cut down the pumpkin to make 3-5mm thick slices. You will cut to the chopsticks so it won’t go all the way through, therefore staying connected at the base.
Place the prepared pumpkin onto a baking tray, cut side down
Drizzle 1 tbsp of olive oil + season with salt and pepper. Rub this in.
Slice 1cm off the top of a head of garlic to just expose the cloves.
Place the head of garlic in a small piece of foil, drizzle with 2 tsp olive oil, season with salt and pepper and place next to the pumpkin on the tray.
Roast for approx. 35-40 minutes until golden and cooked through and the garlic is soft.
Meanwhile, season the rack of lamb with a generous amount of salt and pepper. Preheat a non-stick frying pan over a medium/high heat, add 1 tbsp of olive oil and the lamb, fat side down and cook for 2-3 minute to render and caramelise then flip it over so it sits on the bones and roast in the oven for approx. 10 minutes before resting for 10 minutes.
While everything cooks, combine the salmoriglio ingredients in a small food processor and blend to a rough salsa texture. Season to taste and set aside.
To serve. Reheat the lamb rack for 2-3 minutes in the oven then slice the rack into cutlets. Serve it with the pumpkin, squeeze over the roast garlic and spoon the salmoriglio over and around.