Roast Double Lamb Cutlets with Pumpkin Puree and Rosemary Butter


Australian Gourmet Traveller and Neil Perry main course recipe for roast double lamb cutlets with pumpkin puree and rosemary butter

What you will need

4 4-bone racks of lamb

For frying: extra-virgin olive oil

  Pumpkin purée 300 gm peeled pumpkin, cut into 4cm cubes

3 tbsp unsalted butter

2 tsp extra-virgin olive oil

1 garlic clove, finely chopped

2 tbsp chopped flat-leaf (Italian) parsley

1 tbsp finely chopped rosemary

125 gm (½ cup) unsalted butter, softened

1 squeeze of lemon juice


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