Lamb chops with butternut squash recipe

  • Serves 4
  • 10mins to prepare and 55mins to cook
  • 800 calories / serving
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What better way to enjoy great tasting lamb than with this delicious and surprisingly easy to make midweek meal?

Preheat the oven to Gas Mark 6, 200°C, 180°C fan. To make the mash, dice the squash flesh. Heat the olive oil in a pan and add the onion. Cook over a low heat for 10 minutes until soft but not brown then add the squash. Cook for a further 1 minute then pour the stock over. Bring to the boil, reduce the heat, simmer and cook for 15–20 minutes, until tender.

While the squash is cooking, prepare the lamb. Rub both sides of each chop with a little olive oil. Mix together the chopped herbs, salt and freshly ground pepper and press onto both sides of the chops. Lift onto a nonstick baking tray and cook for 25 minutes.

When the squash is cooked, drain in a colander, reserving 2tbsp of the cooking liquid. Blitz this, together with the squash and cream in a food processor or using a hand held blender until smooth. Transfer to a serving dish, cover and keep warm.

For the sauce, pour the wine and vinegar into a small pan, add the jelly and bring to the boil, stirring. Simmer until you have a smooth, syrupy sauce. To serve, spoon equal amounts of the purée onto 4 serving plates, top each one with a cooked chop and drizzle with some of the redcurrant glaze.

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  • Ingredients

  • For the purée

  • 400g (14oz) butternut squash
  • 1 tbsp olive oil
  • 1 onion, peeled, finely chopped
  • 500ml (17fl oz) chicken or vegetable stock
  • 2tbsp double cream
  • For the chops

  • 4 thick hand-cut lamb chops
  • 1tbsp fresh rosemary leaves
  • 2tbsp fresh thyme leaves
  • 1/2tsp sea salt flakes
  • freshly ground black pepper
  • For the sauce

  • 200ml (7oz) red wine
  • 1tbsp balsamic vinegar
  • 3tbsp redcurrant jelly
  • Energy 3315kj 800kcal 40%
  • Fat 65g 93%
  • Saturates 32g 160%
  • Sugars 18g 20%
  • Salt 2.3g 38%

of the reference intake
Carbohydrate 23.1g Protein 24.4g Fibre 2.8g


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