MINI LAMB ROAST WITH SMASHED SQUASH

Serves 4 Prep 10 mins Cooking time 30 mins Resting time 10 mins

2 x 400g Australian lamb mini roast, trimmed of fat 5 sprigs of rosemary 5 sprigs of thyme 1 garlic bulb, cloves separated, bruised 1 tsp ground white pepper 500g butternut squash, seeded, peeled and roughly chopped 2 tbsp olive oil ½ tsp mixed spice 400g green beans, trimmed and cut into 10cm pieces

Minted fat-free yoghurt, to serve

1 Preheat oven to 200oc. 2 To roast the meat, scatter rosemary, thyme and garlic cloves over the base of a roasting pan. Place the lamb mini roast on top and rub pepper into the meat. Place on the bottom shelf so it can start roasting while you prepare the squash. Roast for meat for 30 minutes in total (or until it’s cooked to your liking). Rest, covered loosely with foil, for 10 minutes before carving.

3 Place the butternut squash, oil and spice in a medium roasting pan and toss to coat. Roast on the top shelf of the oven, turning occasionally, for 20 minutes or until tender and slightly caramelised. Mash roughly with a large fork.

4 Just before serving, boil the beans for 3 minutes, or until they are cooked but still crunchy. Drain.

5 To serve, divide the smashed squash evenly among four plates, top with green beans and carved lamb. Serve with minted yoghurt on the side or gravy.