Spiced autumn lamb with butternut squash purée

Name: Spiced autumn lamb with butternut squash purée
Total time: 40 min
Yield: Serves 4
Ingredients: ½ tbsp cumin seeds; ½ tbsp coriander seeds; 1 clove garlic crushed; olive oil; 2 racks rack of lamb French trimmed; 500g butternut squash or pumpkin peeled and chopped; butter; a small handful coriander chopped

Published: December 19, 2014 at 2:27 PM

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Serves 4

A little effort

Total time: 40 mins

+ marinating

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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.

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Ingredients

Nutrition

½ tbsp cumin seeds
½ tbsp coriander seeds
1 clove garlic

crushed
olive oil
2 racks rack of lamb

French trimmed
500g butternut squash or pumpkin

peeled and chopped
butter
a small handful coriander

chopped

Nutrition: per serving

kcal299
fat24.5g
saturates11.2g
carbs4.2g
fibre1.3g
protein15.3g
salt0.54g

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.

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