Ingredients

• 150g/5½oz lamb chump
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 250g/9oz butternut squash
• peeled
• deseeded and chopped
• 1 tbsp olive oil
• 1 clove garlic
• finely sliced
• 1 tsp thyme leaves
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 1 tbsp olive oil
• ½ red onion
• sliced
• ½ tsp brown sugar
• 1 tsp thyme leaves
• 150ml/5fl oz red wine
• 150ml/5fl oz hot beef stock
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the lamb
• rub the lamb with the oil and season both sides with salt and freshly ground black pepper.
• Heat a frying pan until hot and sear the lamb for two minutes on both sides.
• Place in the oven and roast for 10 minutes
• then remove and rest for one minute.
• To make the butternut squash
• in a large bowl toss the squash with the olive oil
• garlic and thyme then season well with salt and freshly ground black pepper.
• Place on a roasting tray and cook in the oven for 15 minutes.
• To make the gravy
• melt the butter with the olive oil in a frying pan. Fry the onion until soft then add the brown sugar and thyme and stir.
• Increase the heat and add the red wine then cook to reduce by half. Add the beef stock
• season with salt and freshly ground black pepper and reduce down until thick.
• Serve the squash in the middle of a warm plate
• place the roast lamb on top then spoon over some of the gravy.