Butternut squash quiche with rack of lamb and celery remoulade

Butternut squash quiche with rack of lamb and celery remoulade

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 6

By Matt Tebbutt

For the rack of lamb

  • 1 x six-bone rack of lamb, fat trimmed and cross-scored
  • 2 tbsp Madeira
  • 1 garlic clove
  • 2 rosemary sprigs
  • salt and freshly ground black pepper

For the butternut squash quiche

  • 1 butternut squash, peeled and diced
  • 1 red onion, quartered
  • 6 sage leaves
  • 1 x 10-12cm/4-5in readymade savoury pastry case
  • 3 free-range eggs, beaten
  • 200ml/7fl oz double cream
  • 200ml/7fl oz whole milk
  • 50g/1¾oz Gruyère cheese, grated
  • salt and freshly ground black pepper

For the remoulade

  • 1 head celery, julienned
  • 2 tbsp olive oil
  • 1 tsp wholegrain mustard
  • 6 fresh dill sprigs, chopped
  • ½ lemon, juice only

For the dressing

  • 1 garlic clove, crushed
  • 2 tsp sherry vinegar
  • 1 anchovy fillet, finely chopped
  • 1 tbsp olive oil
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top