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Meat
Medium
6 Servings
Allergens 
No Allergens specified
6 Hours, 30 Minutes
Diets
No Diets specified
Not-too-difficult preparation yields a gourmet dish truly worthy of a Yom Tov table.
1 and 1/2 tablespoons chopped fresh rosemary leaves
4 cloves garlic, chopped or 4 cubes Gefen Frozen Garlic
1 tablespoon dried oregano
1 tablespoon salt
1 and 1/2 teaspoons black pepper
2 tablespoons Bartenura Olive Oil
2 racks of lamb (14 to 16 ounces each)
18 ounces fresh butternut squash, peeled and cubed
1/4 cup oil
salt, to taste
2 squeezes Gefen Honey
4 tablespoons margarine (use soy-free, if needed)
Place the rosemary, garlic, oregano, salt, and black pepper in a food processor and process until minced.
Add olive oil and process into a coarse paste.
Place the racks of lamb on baking sheet with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least six hours.
When ready to cook, preheat the oven to 450 degrees Fahrenheit. Roast the lamb for exactly 25 minutes for medium-rare and 30 minutes for medium. Remove from oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. Slice between ribs into individual chops and serve hot or warm.
Preheat oven to 350 degrees Fahrenheit.
Spread cubed squash in a single layer in a baking dish. Drizzle with oil and sprinkle with salt. Cover tightly and bake for 30 to 40 minutes or until fork-tender.
Remove from oven. While squash is still warm, purée in a food processor. Add honey and margarine. Purée until smooth.
Add an additional pinch of salt. Pulse a few times to incorporate.
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