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
data-matched-content-ui-type="image_card_stacked"
Top