Rack of Lamb with Freekeh & Roasted Squash Recipe By Liz Earle
I make this rack of lamb with freekeh & roasted squash recipe often for family and friends. Rack of lamb is always good to eat and if you marinate the racks for eight hours they taste even better. Freekeh is harvested as a green grain, which is then roasted or smoked, giving it a deliciously nutty flavour.
– 2 racks of lamb, each with 7–8 cutlets
– 1 sprig rosemary, chopped
– Small handful parsley, roughly chopped
– Small handful thyme leaves, chopped
– 1 garlic clove, sliced
– 125ml red wine
– 1 red onion, cut into 4 wedges
– ½ small butternut squash, peeled, deseeded and cut into small wedges
– 2 tbsp olive oil
– 100g freekeh
– 200ml chicken or vegetable stock
– Seeds of ½ pomegranate
– Small handful parsley, finely chopped
– Sea salt and freshly ground black pepper
1. Up to 8 hours ahead, put the racks of lamb in a sealable container and add the rosemary, parsley, thyme, garlic and red wine. Cover and transfer to the fridge to marinate.
2. When you’re ready to cook the lamb, take it out of the fridge to let it come up to room temperature. Preheat the oven to 200°C/400°F/Gas mark 6. Put the red onion and squash in a roasting tin, drizzle over the oil and season well. Roast in the oven for 20 minutes.
3. Put the freekeh in a large saucepan and cover with 500ml of boiling water. Cover, bring to the boil and then reduce the heat to a simmer and cook for 15 minutes.
4. Meanwhile, heat a large frying pan until hot. Lift the lamb out of the marinade and scrape off any herbs. Season it well and fry the racks of lamb, skin-side down, until golden.
5. Reduce the temperature of the oven to 180°C/350°F/Gas mark 4. Transfer the racks to the roasting tin and continue to cook for a further 20–25 minutes, depending on their thickness.
6. Put the racks on a warm plate, cover with foil and leave to rest. Strain the marinade into a pan and add the stock. Bring to a simmer and cook until reduced by half. Taste to make sure it’s seasoned properly.
7. Stir the freekeh, pomegranate seeds and parsley into the roasted vegetables. Divide between four plates. Slice the racks, giving each person 3–4 cutlets each, and drizzle with the sauce.
A committed philanthropist, Liz is an Ambassador for The Soil Association, The Sustainable Food Trust, the National Eczema Society and the National Osteoporosis Society amongst others. She also co-founded the Guild of Health Writers and FLAG, the Food Labeling Agenda. An organic farmer, Liz campaigns on sustainable, environmental farming issues, including pasture-fed milk, ingredient traceability and provenance. For more information visit www.LizEarleWellbeing.com