Rack of Lamb with Butternut Squash Cumin Wedges

Ingredients

• 2 x 4 cutlets racks of Lamb, (2 cutlets per person)
• Sprigs of Mint and Rosemary, to garnish
• For the Crust
• 2 tsp Dijon Mustard
• 2 tbsp Rapeseed Oil
• 1 Lemon, zest only
• 30g Breadcrumbs
• 6 Mint leaves, shredded finely
• 1 tsp Chopped Rosemary
• Salt and freshly ground Black Pepper
• For the Roast Butternut Squash
• 800g (about 1 large) Butternut Squash, peeled and sliced into wedges
• 6 Shallots, peeled and halved
• 100g Siúcra Light Golden Brown Sugar
• 50g Butter
• 1 tbsp Rapeseed Oil
• ½ tsp Ground Cumin
• 5 small sprigs of Rosemary
• For the Dressing
• 3 Shallots, very finely chopped
• 12 Mint leaves, finely shredded
• 50ml Wine Vinegar
• 60g Siúcra Light Golden Brown Sugar
• 2 tbsp Chopped Chives