Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Try this easy spiced lamb dish as a healthier alternative to your Sunday roast.

Spiced autumn lamb with butternut squash purée
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  1. Ingredients
  2. cumin seeds ½ tbsp
  3. coriander seeds ½ tbsp
  4. garlic 1 clove, crushed
  5. olive oil
  6. rack of lamb 2 racks, French trimmed
  7. butternut squash or pumpkin 500g, peeled and chopped
  8. butter
  9. coriander a small handful, chopped
  1. Method
  2. STEP 1
  3. Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.
  4. STEP 2
  5. Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
  6. STEP 3
  7. Meanwhile, steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.
Adapted from
Adapted from
Abundant Energy //