Lamb with butternut squash and almonds

Serves 2


  • 2 x 2  lamb loin chops, cutlets or Barnsley Chops( double chop)
  • 1 small Butternut squash
  • 8 sprigs of thyme
  • Butter
  • 100g blanched almonds
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil

MethodPreheat an oven to 180C

  1. Slice the butternut squash in half lengthways and scoop out the seeds. Score the flesh deeply, drizzle with a little olive oil and sprinkle over salt, pepper and the leaves from the thyme. Place in the preheated oven and cook for 45-50 minutes or until tender.
  2. Meanwhile, toast the almonds in a small frying pan over a medium heat until golden on all sides. Remove and crush to a rough breadcrumb texture in a pestle and mortar.
  3. Once the squash is cooked scooped the flesh out of the skin and place in a blender with a couple of knobs of butter. Blend to a smooth puree and keep warm.
  4. To cook the lamb, season the chops on both sides, heat an ovenproof frying pan over a high heat. Drizzle the lamb with olive oil and place into the hot pan. Cook on either side for 2-3 minutes, or until lightly coloured and cooked to your liking. If the chops are large or thick and need longer to cook place the pan in the oven for 3-4 minutes. Remove and rest until ready to serve.
  5. To serve roll the lamb in the crushed almonds. Reheat the puree if necessary in a small pan with a knob of butter. Taste and adjust the seasoning if needed. Spoon the puree onto a serving plate, top with the lamb and serve immediately.