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Pan-Fried Lamb Chump with Roast Butternut Squash and Onion Gravy
Pan-fried lamb served over roasted butternut squash with a rich red wine and onion gravy reduction.
Lamb
Meat
Main Course
Roast
Autumn
Estimated Nutrition
Calories
1135.2
kcal / serving
1135.2 kcal total
Carbs
45.6
g
per serving
45.6 g total
Fat
78.4
g
per serving
78.4 g total
Protein
42.1
g
per serving
42.1 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
0.5
tsp
Brown Sugar
Dairy
25
g
Butter
Unsalted
Liquids
150
ml
Red Wine
150
ml
Beef Stock
Hot
Meat
150
g
Lamb Chump
NutsSeeds
1
pinch
Salt
For seasoning
1
pinch
Black Pepper
Freshly ground
1
clove
Garlic
Finely sliced
1
tsp
Thyme
Leaves only
1
tsp
Thyme
Leaves for gravy
OilsFats
15
ml
Olive Oil
For the lamb
15
ml
Olive Oil
For the squash
15
ml
Olive Oil
For the gravy
Vegetables
250
g
Butternut Squash
Peeled, deseeded and chopped
0.5
piece
Red Onion
Sliced
Method
1
Preheat the oven to 200°C.
2
Rub the lamb with oil and season with salt and pepper.
3
Sear the lamb in a hot frying pan for two minutes per side.
4
Roast the lamb in the oven for 10 minutes and rest for one minute.
5
Toss squash with olive oil, garlic, and thyme in a bowl.
6
Cook the squash on a roasting tray for 15 minutes.
7
Sauté the onion in butter and oil until soft, then stir in sugar and thyme.
8
Add red wine, reduce by half, then add beef stock and simmer until thick.
9
Serve the lamb on the squash and top with onion gravy.