Lamb cutlets with butternut squash purée recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 1295 calories / serving
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To make the butternut squash purée, heat the oil in a medium non-stick saucepan and gently fry the onion for 5 minutes until softened but not coloured, stirring regularly. Add the butternut squash and cook for a further minute. Add the stock and bring to the boil. Reduce the heat to a simmer and cook the butternut squash for 15 minutes or until tender. Meanwhile, scatter the chopped herbs and salt over a large plate, season with lots of freshly ground black pepper and mix well. Put the lamb rack on a chopping board and cut between the ribs to separate. Coat each of the cutlets lightly in the herbs, pressing firmly onto each side.

Drain the butternut squash and onion mixture in a sieve reserving 2 tbsp of the cooking liquor. Return to the pan with the cream and reserved cooking liquor. Blitz with a stick blender until very smooth. Set aside. Heat the oil in a large non-stick frying pan and fry the cutlets over a medium high heat for 2-3 minutes on each side or until done to taste. Remove the pan and leave to rest for 5 minutes.

While the lamb is resting, pour the red wine and balsamic vinegar into a small non-stick saucepan. Stir in the redcurrant jelly and heat gently until it melts, stirring occasionally. Bring to a simmer and cook for 2-3 minutes until the sauce is well reduced and slightly syrupy, stirring regularly. Stir in the butter until melted. Warm the butternut squash purée over a low heat, stirring regularly. Spoon the hot butternut squash purée onto two plates and top with the lamb cutlets. Spoon over a little of the redcurrant glaze. Garnish with sprigs of growing thyme and serve with freshly boiled green beans if you like. 

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  • Ingredients

  • 1 rack of lamb
  • 1tbsp finely chopped rosemary
  • 2tbsp finely chopped growing thyme leaves
  • ½tsp flaked sea salt
  • 1tbsp olive oil
  • freshly ground black pepper
  • 1tbsp olive oil
  • 1 medium onion, finely diced
  • 375g butternut squash, peeled and cut into 2cm cubes
  • 500ml chicken stock (made with 1 stock cube)
  • 2tbsp double cream
  • 200ml red wine
  • 1tbsp balsamic vinegar
  • 3tbsp redcurrant jelly
  • 1tbsp butter
  • Energy 5370kj 1295kcal 65%
  • Fat 96g 137%
  • Saturates 46g 230%
  • Sugars 40g 44%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 47.5g Protein 47g Fibre 4g


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