Edition 4 / 2020

Pink roasted racks of Engadine lamb with pumpkin and chestnut mash

By Sebastian Nagelmüller & Benedikt Joos - Beverin Nature Park

Recipe from the Viamala Fokus issue 4 / 2020.

Ingredients for four people
200 g	Chestnuts	Preheat the oven to 180° (fan oven 160°). Cut the chestnuts crosswise, place on a baking tray baking tray and bake in the hot oven (center) for approx. 15 mins. until the shells crack open.
1 kg	Jarrahdale or Butternut squash	Remove the seeds from the pumpkin, peel and cut into small cubes (you will need approx. 600 g pumpkin flesh required).
1	Onion	Peel and finely dice the onion.
20 g	Butter	Remove the peel and fuzzy skin from the baked chestnuts and cut into small cubes. Melt the Melt the butter in a pan and fry the chestnuts over a medium heat until translucent.
10 g	Powdered sugar	Dust over the powdered sugar and allow to caramelize.
		Stir in the diced pumpkin and fry for 1-2 minutes.
2 dl	Milk	Deglaze with milk, cover and cook for approx. 20 mins. until soft.
50 g	Butter	Remove the pan from the heat and add the butter.
		Mash the chestnuts and pumpkin as coarsely or finely as you like.
1 rack	Engadine lamb	Fry the rack of lamb in a hot pan until golden brown and cook in the oven at 180°C for approx. 5 minutes. Then leave to stand for a few minutes and cut into portions.