Roast Lamb Cutlets with Pumpkin
Time to cook: Approximately 45 minutes
Oven temperature: Gas mark 6, 200ºC, 400ºF
Lean lamb cutlets or loin chops
Pumpkin or butternut squash
Place 350g (12oz) pumpkin or 1 butternut squash , peeled, deseeded and cut into long thin wedges, 1 red onion , peeled and cut into wedges, 2 potatoes , cut into chunks and 2 whole garlic cloves , peeled, into a large roasting tin (spread out into a single layer). Drizzle with 30ml (2tbsp) olive oil , sprinkle over 2.5ml (½tsp) chilli flakes and toss together until the vegetables are coated in oil. Add 8 lamb cutlets to the vegetables, season and sprinkle with 2 sprigs rosemary .
Transfer to oven and bake for 35-45 minutes turning the cutlets half way through the cooking.
Autumn Fruit Relish
Time to cook: Approximately 25 minutes
Soft brown sugar
Red wine vinegar
Large cooking apple
Heat 15ml (1tbsp) oil in a heavy based pan, add 1 red onion , peeled and finely sliced, and cook slowly for 8-10 minutes until softened and browned. Add 1 clove garlic , finely chopped, 1 large chilli , deseeded and finely sliced, 100g (4oz) soft brown sugar and 75ml (5tbsp) red wine vinegar cook for a further 5 minutes stirring until the sugar dissolves. Add 1 eating apple , peeled, cored and chopped, 1 large cooking apple , peeled, cored and chopped, 100g (4oz) blackberries and 5ml (1tsp) ground allspice, stir well.
Cover the pan and cook on a reduced heat until the apples are fluffy, approx 10 minutes. Remove from heat and pour into a jar and seal.
Keeps in a refrigerator a week or so.
Delicious served with hot or cold meats (makes sufficient to serve twice).
Recipe by English Beef & Lamb Executive. You can get a free copy of their booklet by calling 01844 217924 and leaving your details or visiting www.tuck-in.com