Rosemary-Garlic Crusted Rack of Lamb and Squash Risotto

INGREDIENTS

1 head of garlic (cloves peeled)

¼ cup rosemary leaves

¼ cup extra-virgin olive oil

2 racks of lamb, frenched (2 pounds each)

Diamond Crystal Salt Co.^™ Kosher Salt and freshly ground pepper

Squash Risotto 

Squash Purée:

2 large butternut squash (about 4 1/2 lb. total)

1/4 cup extra-virgin olive oil

1 Tbsp. white miso

1 tsp. smoked paprika

1/2 tsp. Diamond Crystal Salt Co.^™ Kosher Salt

Risotto:

1/3 cup plus 2 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

2 1/2 tsp. (or more) Diamond Crystal Salt Co.^™ Kosher Salt, divided

2 cups arborio rice

1 cup dry white wine or hard or sweet cider

3/4 cup raw pumpkin seeds (pepitas)

2 tsp. smoked paprika

1/4 tsp. crushed red pepper flakes

2 tsp. finely grated orange zest

1/2 cup coarsely chopped dill or parsley (from about 1/2 bunch)

Orange wedges (for serving)

 

DIRECTIONS

In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and pepper and rub the garlic-rosemary oil all over them. Set the racks fat side up on a large rimmed baking sheet and let stand for 1 hour.

Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 15 minutes. Turn the racks and roast for 10 minutes longer for medium-rare meat. Transfer the racks to a carving board, stand them upright and let rest for 10 minutes.

Carve the racks in between the rib bones and transfer to plates. Serve with Squash Risotto.

Make the Squash Purée:

Preheat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place squash (cut side down) on a rimmed baking sheet and roast until it gives easily when pressed, 30–45 minutes. Set aside until cool enough to handle.

Scoop flesh from squash and transfer to a food processor. Add oil, miso, paprika, and salt and purée, scraping down sides as needed, until very smooth.

Risotto: 

Bring 8 cups water to a boil in a medium pot.

Heat 2 Tbsp. oil in a large deep-sided skillet or braising dish over medium. Cook onion, stirring occasionally, until softened and translucent but not browned, 5–7 minutes. Season with 2 tsp. salt, add rice, and stir to combine. Continue to cook, stirring occasionally, until rice is translucent around the edges, about 4 minutes. Add wine and cook, stirring constantly, until evaporated, 1–2 minutes.

Add 1/2 cup (about a ladleful) boiling water to rice mixture and cook, stirring constantly, until water is absorbed, about 1–2 minutes. Continue adding water 1/2 cup at a time and stirring constantly until rice is al dente and all water is absorbed, about 20 minutes. Stir in 2 cups squash purée and continue to cook, stirring, until heated through, 3–5 minutes. Taste and add more salt if needed.

Cook pumpkin seeds, paprika, red pepper flakes, and remaining 1/3 cup oil and 1/2 tsp. salt in a large skillet over medium heat, stirring often, until seeds are puffed and starting to brown and oil is fragrant, 2–3 minutes. Remove from heat and stir in orange zest (zest will sizzle).Transfer risotto to a platter. Pour pepitas and oil over, then top with dill. Serve with orange wedges alongside for squeezing over.