Spiced autumn lamb with butternut squash purée
- Preparation and cooking time
- Total time
- + marinating
- A little effort
- Serves 4
Skip to ingredients
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
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.
