Ingredients
675kg/1½lb lean rack lamb
1 onion, cut into wedges
1 small butternut squash, seeded and cubed
450g/1lb potatoes, cubed
1 tbsp mango chutney
1 tbsp curry paste
1 tbsp oil
Method
1. Preheat the oven to 180C/350F/Gas 5.
2. Put the onion, butternut squash and the potatoes in a large roasting pan. Place lamb onto a rack over the roasting pan and open roast in a the oven for approximately 1 hour (for medium) or 1¼ hours (for well done).
3. Meanwhile, mix together the mango chutney, curry paste and oil. 10-15 minutes before the end of cooking time glaze the joint and cook for the remaining time.
4. Slice the lamb into cutlets and serve with the roasted vegetables and spiced cauliflower.
