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Spiced Autumn Lamb with Butternut Squash Purée |
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| Serves 4 |
Prep 10 mins |
Cooking 40 mins |
Easy |
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+ marinating |
My rating |
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Ingredients |
½ tbsp cumin seeds
olive oil
2 racks rack of lamb, French trimmed
500g butternut squash or pumpkin, peeled &chopped
butter
parsley, a small handful, chopped
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Crush the spices in a pestle
and mortar. Mix together with a large slug of olive oil
and some seasoning then rub all over the lamb. Leave to
sit for half an hour.
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Heat the oven to 200C/fan
180C/gas 6. Cook the lamb for 20 minutes for pink then
leave to rest for 10 minutes.
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Meanwhile, steam the squash
until tender then whizz in a food processor with a knob of
butter and seasoning. Stir in the parsley. Serve 3 cutlets
each with some purée.
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DAILY
DINNERS 
