Grilled Lamb with Butternut Squash

Ingredients

• Lamb loin chops 4 x 150g
• Butternut squash 1 medium (approx. 750g)
• Olive oil 3 tbsp
• Fresh rosemary 2 sprigs
• Fresh thyme 4 sprigs
• Garlic 2 cloves, finely chopped
• Sea salt to taste
• Black pepper freshly ground, to taste
• Fresh rocket or spinach leaves a handful (optional, for serving)

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the butternut squash: Peel the squash, scoop out the seeds, and cut into 2cm cubes. Place in a roasting tin.
3. Strip the leaves from 1 sprig of rosemary and 2 sprigs of thyme, and roughly chop. Add to the squash along with 2 tbsp of olive oil, half the chopped garlic, salt, and pepper. Toss to coat evenly.
4. Roast the squash for 25-30 minutes, or until tender and slightly caramelised, turning halfway through.
5. While the squash roasts, prepare the lamb. Pat the chops dry with kitchen paper. Rub them with the remaining 1 tbsp olive oil, the rest of the chopped garlic, salt, and pepper.
6. Heat a griddle pan or frying pan over a high heat. Add the lamb chops and cook for 3-4 minutes per side for medium-rare, or to your preference. Let them rest for 5 minutes before serving.
7. Strip the remaining rosemary and thyme leaves and scatter over the roasted butternut squash. Toss gently.
8. Serve the grilled lamb chops immediately with the roasted butternut squash. Garnish with fresh rocket or spinach leaves if using.