Start by heating a cast iron pan on high flame. While waiting for pan to heat, cut lamb racks into double chops (2 bones per piece) and season generously. Once pan is hot, add 1 tablespoon oil to coat the bottom. Sear the flat side of lamb for about 3 minutes. Flip each piece to sear the other side. Transfer chops onto a sheet tray and bake at 400°F to desired internal temperature. Serve over Butternut Squash Puree, with Roasted Brussels Sprouts and Cranberry Chutney.

Butternut Squash Puree

Start by slicing the squash in half and removing seeds/membrane. Place the squash face down on sheet tray and bake for about 30 minutes at 350°F. Remove from oven and set aside. In a sauce pot, heat heavy cream and butter. Once hot, scrape flesh from squash into blender. Carefully pour cream/butter mixture into the blender. Be extra cautious when blending hot ingredients. Add maple syrup and salt and pepper to taste. Blend until smooth.

Roasted Brussels Sprouts

Start by rinsing the Brussels sprouts in a colander and then transfer them onto a cutting board and begin cutting off the stems. Cut each Brussels sprout in half. Toss them in large mixing bowl with olive oil and salt/pepper, and transfer onto a sheet tray making sure they are evenly spread across the pan. Roast for 15 minutes at 350°F.

Cranberry Chutney

Start by reserving ½ cup of fresh cranberries to mix in later. Cook the remainder of cranberries in a sauce pot along with sugar and orange juice until sugar has dissolved and you’ve reached desired consistency. Remove from heat and stir in the remaining ½ cup of cranberries. Cool before serving.