Roasted Rack of Lamb with Maple-Glazed Brussels Sprouts, Pears, and Squash

Mountain States Rosen

Serving Size: 4

Ingredients

  • 1 rack of lamb, frenched (1 1/2 to 2 pounds)
  • 6 garlic cloves
  • 3 T fresh rosemary leaves
  • 2 T extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 medium delicata squash (about 1 pound)
  • 12 ounces Brussels sprouts, trimmed and halved (keep any loose leaves)
  • 2 red Anjou or Bartlett pears, halved, stemmed and cored, and each cut into 8 wedges
  • 2 T extra-virgin olive oil
  • 2 T maple syrup
  • Kosher salt and freshly ground pepper
  • 2 handfuls fresh parsley leaves

Preparation

  1. Preheat the oven to 475°F.
  2. In a mini food processor (or with a knife), finely chop the garlic, rosemary, and olive oil until the garlic is a paste and the rosemary is a mix of some finely chopped and some larger leaves.
  3. Season the lamb rack on both sides with salt and pepper, then rub with the garlic-rosemary mixture. Set aside at room temperature for about 1 hour.
  4. Halve the squash lengthwise and scoop out the seeds. Cut it into 1/2-inch-thick moon-shaped slices.
  5. Pile the squash, Brussels sprouts, and pears in the center of a large rimmed baking sheet. Drizzle with olive oil and maple syrup, and sprinkle with a few big pinches of salt and several grinds of pepper. Toss to coat evenly, and spread the mixture in a single layer on the baking sheet.
  6. Place the lamb meaty side up in the center of the pan, covering some of the vegetables and pears.
  7. Roast in the upper third of the oven for 25-30 minutes until the vegetables are tender and the internal temperature of the lamb reaches about 120˚F on an instant-read thermometer. Switch the oven to broil and position the sheet pan so that the top of the lamb is about 4-inches from the broiler. Broil until the lamb and vegetables are nicely browned on top, 3 to 5 minutes.  Serving temperature is 145˚F for medium rare.
  8. Transfer the rack to a carving board, tent it with foil, and let rest for 10 minutes. Loosen the pears and vegetables from the baking pan with a spatula, scraping up any browned bits from the pan, and toss them together with the parsley. Transfer to a warmed serving platter.
  9. Carve the rack between the rib bones and transfer to the platter, nestling it over the vegetables and pears. Serve immediately, with Syrah wine.