Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Roast lamb with autumn salad recipe

Roast lamb with autumn salad recipe

6 ratings

Chef and author Stevie Parle's spiced butterflied lamb is a delicious alternative to a traditional roast dinner – and what's more, it can be made in under an hour. Paired with seasonal butternut squash and a colourful autumnal salad, this roast lamb is the perfect speedy roast to enjoy this Sunday. See method

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 681 calories / serving

Ingredients

  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp black pepper, ground
  • 1 tsp allspice
  • 1 tbsp olive oil
  • 1/2 leg of lamb, boned and butterflied
  • 2 tbsp honey

For the cinnamon squash

  • 2 butternut squash
  • 4 ripe tomatoes
  • 2 garlic cloves
  • 1 cinnamon stick
  • 50ml (2fl oz) olive oil
  • 6 small sage leaves

For the raw salad

  • 1/2 red cabbage
  • 1/2 white cabbage
  • small bunch mint, chopped
  • small bunch flat parsley
  • 1 red chilli
  • 1 x 80g pack pomegranate seeds
  • 1 lemon
  • olive oil

For the tzatziki

  • 200ml (7fl oz) yogurt
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2835kj
    681kcal     34%

  • Fat

    45g 64%

  • Saturates

    17g 85%

  • Sugars

    15g 17%

  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 19.9g Protein 51.9g Fibre 2.9g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Crush the garlic with a pinch of salt in a large pestle and mortar until completely smooth. Add the spices and 1 tablespoon of olive oil and mix to create a paste. Rub the paste on the lamb and season well with salt. Brown the lamb in a large frying pan for 2-3 minutes, turning it to ensure an even colour.
  3. Add 150ml boiling water and put the frying pan in the oven, or transfer to a roasting tray with the same amount of boiling water. Roast for 25 minutes. Drizzle over the honey and return to the oven for 10 minutes. Remove from the oven, cover with foil and set aside to rest.
  4. Meanwhile, peel the butternut squash, remove the seeds, cut into 1cm (1/3 in) slices and place in a pan. Quarter the tomatoes, peel and roughly chop the garlic, and add to the pan with the cinnamon stick, olive oil and sage. Season well and add 100ml water.
  5. Cover and cook over a medium-low heat for 15-20 minutes, or until completely soft. If a lot of liquid remains in the pan, remove the lid and allow it to boil away for a few minutes. When nearly dry, remove the cinnamon stick and mix the squash to make a rough mash. Season to taste, then set aside with the lid on to keep warm while you make the salad.
  6. Thinly slice the cabbages, and chop the herbs and chilli. Mix with the pomegranate, a squeeze of lemon and a glug of oil. Season with salt. Slice the lamb and serve with the squash, salad and yogurt on the side.

See more Roast dinner ideas

Tip: The staff at our in-store meat counters will be able to butterfly the lamb leg for you, or alternatively if you fancy giving it a go yourself watch this helpful video for tips.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

This delicious recipe comes from Stevie Parle and is part of our roast series. We've asked some of our favourite chefs and foodies to share their recipes and tips for creating the perfect Sunday roast – from a healthy twist to the perfect roast to serve a crowd. Watch the full recipe video here.

You may also like

Be the first to comment

Before you comment please read our community guidelines.