Barbecued Lamb with Baked Squashes, Anchovy, Capers and Brown Butter

Lamb served with nutty brown butter sauce, chilli-flecked baked squash, and blanched cavolo nero leaves.

Dinner Lamb High Protein Barbecue Squash

Estimated Nutrition

Calories

881.4

kcal / serving

3525.6 kcal total

Carbs

34.1g

per serving

136.2 g total

Fat

62.1g

per serving

248.4 g total

Protein

46.5g

per serving

185.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Blossom Honey

CondimentsSauces

Pickled Capers

Dairy

Unsalted Butter

Softened, for the squash

Unsalted Butter

Remaining butter for the sauce

Fruits

0.5

piece

Lemon

Zest and juice only

Meat

700

Lamb Neck Fillet

Or leg steaks, cut into 4 even portions

NutsSeeds

unit

Sea Salt

To taste

unit

Pepper

To taste

clove

Garlic

Peeled and roughly chopped

OilsFats

unit

Olive Oil

For cooking

unit

Extra Virgin Olive Oil

For drizzling

Seafood

piece

Tinned Anchovies

Finely chopped

Vegetables

1.2

Butternut Squash

Unpeeled, cut into thin wedges; or mixed onion/spaghetti squash

piece

Red Chilli

Seeds removed, roughly chopped

head

Cavolo Nero

Leaves only

Method

Preheat the oven to 200°C.

Season lamb with olive oil, salt, and pepper and let marinate.

Coat squash wedges in a baking tray with olive oil, chilli, garlic, 50g of butter, and seasoning.

Roast squash until caramelised, then reduce heat to 160°C until tender.

Drizzle the cooked squash with honey and set aside.

Grill lamb for 3-4 minutes per side until pink and charred, then rest for 5 minutes.

Blanch cavolo nero in boiling water, drain, and toss with olive oil and seasoning.

Brown the remaining butter in a pan and stir in capers, lemon, and anchovies.

Slice lamb, plate with squash and cabbage, and top with the butter sauce.