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1. Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.
2. Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
3. Meanwhile steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.

299 kcalories, protein 15.3g, carbohydrate 4.2g, fat 24.5 g, saturated fat 11.2g, fibre 1.3g, salt 0.54 g

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• AEJ

  18 December 2008

  AEJ commented on this recipe

  Lovely flavours - though I am not a fan of this cut of meat - expensive for not much meat. Recommend on a leg of lamb instead. I served it with spiced red cabbage and mashed & roasted parsnips. Delicious.

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• Samantha

  28 June 2009

  Samantha rated and commented on this recipe

  

  Lovely flavours and matched with a few extra green beans and new potatoes this is fairly low calorie overall, so can indulge in beautiful lamb without feeling guilty! This would go with any root vegetables mashed. Yum!!

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• shiv_jos

  02 November 2009

  shiv_jos commented on this recipe

  Wow this was delicious with some yummy roast tatties!! We will most certainly be having this again!!

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Ingredients

• ½ tbsp cumin seeds
• ½ tbsp coriander seeds
• 1 garlic clove , crushed
• olive oil
• rack of lamb , 2 racks, each six bone, French trimmed
• 500g butternut squash or pumpkin, peeled and chopped
• butter
• a small handful coriander , chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 40 minutes, plus marinating

Ingredients

• ½ tbsp cumin seeds
• ½ tbsp coriander seeds
• 1 garlic clove , crushed
• olive oil
• rack of lamb , 2 racks, each six bone, French trimmed
• 500g butternut squash or pumpkin, peeled and chopped
• butter
• a small handful coriander , chopped

299 kcalories, protein 15.3g, carbohydrate 4.2g, fat 24.5 g, saturated fat 11.2g, fibre 1.3g, salt 0.54 g

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