Lamb with squash, walnuts and sage
- 2 onions, peeled
- 1 butternut squash, peeled and deseeded
- Salt and black pepper
- 3tbsp olive oil
- 400g French-trimmed rack of lamb
- 90g walnut halves
- Handful of fresh sage
- About 2tbsp balsamic or sherry vinegar
Use pecans or pine nuts instead of walnuts. Instead of lamb try pork fillet, wrapped in Parma ham, or chicken drumsticks or for a veggie version, leave out the meat and add clumps of goat’s cheese just before serving.
- Set the oven to 200°C/400°F/Gas Mark 6. Cut the onion and squash into wedges, put in a roasting tin, season and drizzle with oil. Roast for 30 mins.
- Brown the lamb in a hot pan for 2 mins on each side. Nestle the rack amongst the roasting veg, sprinkle with walnuts and sage. Return to the oven for 15-20 mins.
- Take the lamb out, wrap in foil and leave to rest for 10 mins. Stir the veg well and cook for another 10 mins.
- Cut the lamb into chops, then return them to the roasting tin and spoon over the vinegar to serve.
Nutritional information per portion
- Calories 438(kcal)
- Fat 30.0g
- Saturates 5.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.