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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