Ingredients

• 700g/1lb 9oz of lamb neck fillet or lamb leg steaks
• cut into 4 even portions
• olive oil
• for cooking
• sea salt and pepper
• 2 butternut squash
• or about 1.2kg/2lb 12oz mixed onion/spaghetti squash
• unpeeled and cut into thin wedges
• 1 red chilli
• seeds removed
• roughly chopped
• 2 garlic cloves
• peeled and roughly chopped
• 110g/4oz unsalted butter
• softened
• 1 tbsp blossom honey
• 1 large head cavolo nero
• leaves only
• extra virgin olive oil
• for drizzling
• 30g/1¼oz pickled capers
• ½ lemon
• zest and juice only
• 4 tinned anchovies
• finely chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade while the squash is cooking.
• Place the squash pieces on a baking tray. Drizzle over a little olive oil and add the chilli
• garlic
• 50g/1¾oz of the butter and a good amount of seasoning. Mix the squash with your hands ensuring it’s fully coated.
• Place the tray in the oven and cook until the squash starts to caramelise
• then turn the heat down to 160C/325F/Gas 3 and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring
• and so that the squash doesn’t stick.
• When the squash is ready
• drizzle it with the honey and set aside.
• Heat a barbecue or grill pan to maximum heat. Place the lamb on the grill or barbecue and cook for 3-4 minutes on each side
• or until nicely charred and the meat still has a spring when pushed with a finger. The meat should be rosy pink inside. Leave the meat to rest for at least five minutes.
• Blanch the cavolo nero in a pan of salted boiling water
• drain well and toss with some seasoning and extra virgin olive oil.
• Place a small saucepan on a high heat and add the remaining butter. Cook the butter until it turns a nut-brown colour and then immediately add the capers
• lemon juice and zest and the anchovies. Season with salt and pepper and then turn off the heat.
• To serve
• slice the lamb into 12 pieces
• divide onto serving plates with the squash and cabbage and then spoon over the butter sauce.