Friday - - CHEF’S DIET -

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.

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