Go Back

Spiced autumn lamb with butternut squash purée

Print Recipe

Ingredients
  

  • Ingredients
  • cumin seeds ½ tbsp
  • coriander seeds ½ tbsp
  • garlic 1 clove crushed
  • olive oil
  • rack of lamb 2 racks French trimmed
  • butternut squash or pumpkin 500g peeled and chopped
  • butter
  • coriander a small handful chopped

Instructions
 

  • Method
  • STEP 1
  • 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.
  • STEP 2
  • Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
  • STEP 3
  • 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.

Notes

Adapted from olivemagazine.com