EASY LAMB ROAST

Takes 1hr serves 4

6 large potatoes 1 butternut squash, cut into wedges 2tbsp lemon juice 3 garlic cloves, chopped Few sprigs of rosemary, leaves picked 3tbsp olive oil 6 x 125g lamb steaks

Knob of butter 100ml milk

1 Preheat the oven to 200°C/fan 180°C/gas 6. Pierce potatoes all over with a fork. Microwave on high for 15min, then transfer to the oven for 40min. In a roasting tin, toss the squash, lemon juice, garlic, rosemary and 2tbsp oil. Roast for 30min. 2 Heat the remaining oil in a frying pan and brown the lamb steaks on both sides. Add to the roasting tin and cook for 15min. 3 Halve the cooked potatoes and spoon out the flesh, leaving a little attached to the skin. Mash with the butter and milk. Reserve and refrigerate the potato skins, two lamb steaks and ⅓ of the squash, then serve the rest.