Tender oven-roasted rack of lamb on a bed of butternut squash and roasted walnuts seasoned with fresh sage, salt and freshly ground black pepper, the ultimate Sunday lunch
- 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
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.
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.