Ingredients
For the lamb
150g/5½oz lamb chump
1 tbsp olive oil
salt and freshly ground black pepper
For the butternut squash
250g/9oz butternut squash, peeled, deseeded and chopped
1 tbsp olive oil
1 clove garlic, finely sliced
1 tsp thyme leaves
salt and freshly ground black pepper
For the gravy
25g/1oz unsalted butter
1 tbsp olive oil
½ red onion, sliced
½ tsp brown sugar
1 tsp thyme leaves
150ml/5fl oz red wine
150ml/5fl oz hot beef stock
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the lamb, rub the lamb with the oil and season both sides with salt and freshly ground black pepper.
3. Heat a frying pan until hot and sear the lamb for two minutes on both sides.
4. Place in the oven and roast for 10 minutes, then remove and rest for one minute.
5. To make the butternut squash, in a large bowl toss the squash with the olive oil, garlic and thyme then season well with salt and freshly ground black pepper.
6. Place on a roasting tray and cook in the oven for 15 minutes.
7. To make the gravy, melt the butter with the olive oil in a frying pan. Fry the onion until soft then add the brown sugar and thyme and stir.
8. Increase the heat and add the red wine then cook to reduce by half. Add the beef stock, season with salt and freshly ground black pepper and reduce down until thick.
9. Serve the squash in the middle of a warm plate, place the roast lamb on top then spoon over some of the gravy.
