Catherine Fulvio's Rack of Lamb with Mint Shallot and Red Wine Vinegar Dressing served with Roasted Butternut Squash Cumin Wedges


Special occasions such as Easter demand equally momentous dishes and a flavourful rack of lamb is the perfect centrepiece. Not only does it look impressive but it is surprisingly easy and quick to prepare.

Making a crust from a mixture of breadcrumbs, mustard and herbs is a great way to add texture and flavour to the meat.

Elevate this dish to a mouth-watering spring lunch with some imaginative accompaniments such as butternut squash roasted with cumin. Drizzle with a home-made mint dressing to add the finishing touches. This dish is also ideal served at dinner parties.

  • 2 x 4 cutlets racks of lamb, (2 cutlets per person)


  • 2 tsp Dijon mustard
  • 2 tbsp rapeseed oil
  • 1 lemon, zest only
  • 30g breadcrumbs
  • 6 mint leaves, shredded finely
  • 1 tsp chopped rosemary
  • Salt and freshly ground black pepper

Roast Butternut Squash

  • 800g (about 1 large) butternut squash, peeled and sliced into wedges
  • 6 shallots, peeled and halved
  • 100g Light Golden Brown Sugar
  • 50g butter
  • 1 tbsp rapeseed oil
  • ½ tsp ground cumin
  • 5 small sprigs of rosemary


  • 3 shallots, very finely chopped
  • 12 mint leaves, finely shredded
  • 50ml wine vinegar
  • 60g Light Golden Brown Sugar
  • 2 tbsp chopped chives
  • Salt and freshly ground black pepper
  • Sprigs of mint and rosemary, to garnish 


  1. To prepare the dressing, combine Siúcra Light Golden Brown Sugar with all the other ingredients and stir well.
  2. Preheat the oven 180°C /fan 160°C /gas 4.
  3. Place the butternut squash wedges and shallots on a lined roasting tray.
  4. Place Siúcra Light Golden Brown Sugar, butter, oil and cumin into a saucepan over a medium heat and stir until the sugar has almost dissolved. Pour over the butternut squash and shallots and toss well.
  5. Sprinkle the rosemary over and roast for about 25 to 30 minutes, tossing a few times until golden and cooked.
  6. Increase the temperature to 200°C /fan 180°C /gas 6 for the rack of lamb.
  7. To prepare the crust for the lamb, mix the Dijon mustard, oil, lemon zest, breadcrumbs, mint and rosemary in a small bowl. Add salt and freshly ground black pepper. 
  8. Heat a large frying pan with a little oil on a medium to high heat, place the lamb into the pan and sear until brown. 
  9. Spread the crust over the seared rack of lamb.
  10. Transfer the racks to a roasting tin and place in the oven for about 14 to 16 minutes for medium or 16 to 18 minutes for well done.
  11. Wrap the rack in foil and allow to "rest" and keep in a warmer for at least 15 minutes.
  12. To serve, spoon the roasted butternut squash and shallots onto the serving platter or board and add the sliced cutlets. Season the cutlets lightly with salt and freshly ground black pepper. Garnish with sprigs of mint and rosemary.
  13. Spoon the dressing over the lamb and pour the rest into a serving bowl.

Recipe courtesy of Siúcra.