Spiced autumn lamb with butternut squash purée

Spiced autumn lamb with butternut squash purée

  • serves 4
  • A little effort

Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Try this easy spiced lamb dish as a healthier alternative to your Sunday roast.



  • cumin seeds ½ tbsp
  • coriander seeds ½ tbsp
  • garlic 1 clove, crushed
  • olive oil
  • rack of lamb 2 racks, French trimmed
  • butternut squash or pumpkin 500g, peeled and chopped
  • butter
  • coriander a small handful, chopped


  • Step 1

    Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.

  • Step 3

    Meanwhile, steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.

Nutritional Information

  • Kcals 299
  • Fat 24.5g
  • Saturates 11.2g
  • Carbs 4.2g
  • Fibre 1.3g
  • Protein 15.3g
  • Salt 0.54g