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  • 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:

  • 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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