Why not try this lamb dish from Lorraine Keane?
- 4 loins of lamb (trimmed)
- 1 tblsp olive oil
- 100 g breadcrumbs (toasted)
- 50 g parsley (chopped)
- 2 tblsp dijon mustard
- 4 large potatoes (peeled and cut into cylinders)
- 450 g butter
- 4 sprigs thyme
- for the butternut squash:
- 1 butternut squash, peeled and de-seeded
- 20 ml olive oil
- 2 sprigs thyme
- 20 g parmesan cheese, grated
- 50 g pancetta cut into cubes, and fried until crisp
- 20 g pine nuts, toasted
- salt and black pepper
- Preheat oven to 170ºC.
- Place a non-stick frying pan over a medium heat and add the butter to the pan. When the butter starts to foam add the potatoes and thyme. Cook for five minutes on one side then turn over and cook in a pre-heated for 20 minutes until cooked.
- Next cut half the squash into 12 cubes and set these aside. Chop the remaining squash and place on an oven tray and drizzle with the olive oil, add the thyme and sea salt. Bake in the oven for 15-20 minutes until soft, then remove from the heat, discard the thyme and purée the squash in a blender until smooth (add a little water if it becomes too thick).
- Meanwhile, bring a pot of water to the boil and toss in the squash cubes and cook for 3-4 minutes or until they are tender. Remove from the water and drain on some kitchen paper. Toss the squash cubes in the Parmesan, pancetta and pine nuts. Set aside and keep warm.
- For the lamb, heat the oil on a pan and sear the loins over a high heat for about 2 minutes each side. Transfer to an oven dish and cook in the pre-heated oven for 6-8 minutes. Take the lamb out and set aside to rest. It should be rare to medium rare. Next blend the parsley and breadcrumbs until you have a bright green crust. Season the seared lamb with salt and pepper. Spread some mustard over the skin and coat with the parsley crust and cut each loin into 3 slices.
- To serve, spoon some butternut squash purée onto a warm plate (drag your spoon through the purée to make a pattern) Place 3 slices of lamb alongside with the potato. Then garnish with some of the squash cubes.
More by Lorraine Keane:
- Cured Organic Salmon with Melon and Avocado Purée
- Sole on the Bone with Basil Mash and Shrimp Dressing
- Crispy Goats Cheese with Aubergine Salsa and Candied Walnuts