Rack Of Lamb With Merquen And Fall Vegetables

Ingredients:

Racks of Lamb
Extra virgin olive oil
Chilean Etnia Merquen Chili Spice
Extra Virgin Avocado Oil
Mussini Italian White Glaze
Pomegranate Seeds
Harcorts Vert
Parsley




Preparation
Preheat oven to 425 degrees F. Rub lamb with olive oil and Merquen spice. Place in a roasting pan with rack and roast for 10 minutes. Reduce heat to 325 degrees Fahrenheit and roast to 135 degrees Fahrenheit for medium rare. 140 to 145 degrees for well done. Remove from oven and allow to rest for about 10 minutes before slicing.

Prepare butternut squash by cutting in half lengthwise and remove seeds and fibers. Place cut side down in roasting pan with 1 tablespoon of avocado oil. Roast for 20 to 25 minutes until easily pierced with a fork. Remove from oven and allow to cool to touch. Cut away outer skin and dice into medium cubes. Sautee in pan with 1 to 2 tablespoons of avocado oil until lightly browned. Drizzle with white glaze and sprinkle wit fresh pomegranate seeds. Serve with tender crisp haricorts vert. Sprinkle with minced parsley to provide for an attractive, aromatic and delicious presentation.