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.

Estimated Nutrition

	Per Serving	Total
Calories	1135.2 kcals	1135.2 kcals
Carbohydrates	45.6 grams	45.6 grams
Fat	78.4 grams	78.4 grams
Protein	42.1 grams	42.1 grams

Cook Time

25 mins

Produces

1 people

Allergies

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

Steps

Preheat the oven to 200°C.
Rub the lamb with oil and season with salt and pepper.
Sear the lamb in a hot frying pan for two minutes per side.
Roast the lamb in the oven for 10 minutes and rest for one minute.
Toss squash with olive oil, garlic, and thyme in a bowl.
Cook the squash on a roasting tray for 15 minutes.
Sauté the onion in butter and oil until soft, then stir in sugar and thyme.
Add red wine, reduce by half, then add beef stock and simmer until thick.
Serve the lamb on the squash and top with onion gravy.