Lamb Chops with Pumpkin Puree and Cranberry Sauce.



  • 2 racks of lamb.
  • 2 sprigs rosemary.
  • Freshly ground pepper.
  • 2 tbsp oil.
  • 2 cloves young garlic, crushed and unpeeled.
  • Red onion.
  • Rosemary.

For the pumpkin puree:

  • 700g floury potatoes.
  • 700g pumpkin, prepared weight.
  • 1 tsp turmeric.
  • 100g butter.
  • 100ml hot milk.
  • 1 tbsp vinegar.
  • Salt.
  • Nutmeg.

For the cranberry sauce:

  • 340g frozen cranberries.
  • 250ml red wine.
  • 250ml water.
  • 200g sugar.
  • 1 pinch dried chilli.


  1. Preheat the oven to 110C/220F/gas mark ¼.
  2. Remove the skin from the meat, scrape the rib bones clean, then rub with pepper.
  3. Heat the oil, add the rosemary and garlic and quickly brown the meat on all sides then wrap in aluminium foil (with the rosemary) and cook for 30-35minutes.

For the pumpkin puree:

  1. Peel the potatoes and cook in salted water for 30 minutes.
  2. Meanwhile put the chopped pumpkin into a pan with the turmeric and half the butter, add 80-100ml water and stew for 15-20 minutes, until soft.
  3. Drain the potatoes and mash or push through a potato ricer while still hot.
  4. Stir in the hot milk and the rest of the butter.
  5. Finely puree the pumpkin and add to the mashed potato.
  6. Mix well and add vinegar, salt and nutmeg to taste.

For the cranberry sauce:

  1. Put the sugar and water in a pan and heat until the sugar has dissolved.
  2. Add the cranberries and wine and return to the boil.
  3. Reduce the heat and cook for a further 10 minutes, or until the cranberries burst, stirring frequently.
  4. Add chilli to taste.

Serve the individual chops on a spoonful of puree. Sprinkle with slivers of onion. Spoon a little cranberry sauce around the plate and serve garnished with crushed garlic and rosemary.