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Griddled neck of lamb with roasted winter squash

Griddled neck of lamb with roasted winter squash

This looks like it'll take ages to make, but with 5 minutes preparation time and just 30 minutes to cook, you could easily make it for a family dinner during the week

  • Preparation: 5 mins
  • Cooking: 30 mins
  • Serves: 4

What you need:

  • 4 lean lamb neck fillets
  • Salt and freshly milled black pepper
  • 1 small winter squash or pumpkin, peeled, deseeded and cut into 12 hearty wedges
  • 1 large garlic clove, peeled and crushed
  • 1.25ml/¼tsp ground mace (nutmeg will do but mace is better)
  • Pinch of cayenne pepper or dried chilli flakes
  • 30ml/2tbsp sunflower oil
  • 15g/½oz unsalted butter
  • For the Lamb Marinade:
  • 2 garlic cloves, peeled and crushed
  • 2 sprigs fresh rosemary, finely chopped
  • 30ml/2tbsp dry white wine
  • 30ml/2tbsp extra virgin rapeseed or olive oil

For the dressing:

  • 1 fresh bay leaf, very finely chopped
  • 1 sprig of fresh thyme
  • 1 garlic clove, peeled and crushed
  • 2 shallots, peeled and finely chopped
  • 1 small handful freshly chopped flat-leaf parsley
  • Grated zest of 1 lemon
  • 4 anchovy fillets, drained and finely chopped
  • 60ml/4tbsp extra virgin rapeseed or olive oil

What you do:

  1. To prepare the lamb marinade, in a small bowl mix all the ingredients together. Place the fillets in a large shallow dish, spoon over the marinade, cover and refrigerate for 2 hours, or overnight.
  2. Prepare the dressing by mixing all the ingredients except the oil in a small bowl, season and then slacken the mixture with enough oil to give a nice spooning consistency and set aside for later.
  3. Preheat the oven to Gas mark 9, 250°C, 450°F. Place the squash or pumpkin wedges in a large bowl and toss with the seasoning, garlic, mace, cayenne and oil. Tip out into a large roasting tin and arrange so they are all in one layer. Dot with the butter. Cook for 15 minutes then reduce the oven temperature to Gas mark 5, 190°C, 375°F, turn and cook for a further 10-15 minutes. They should have nice golden brown bits on the outside and be soft and squidgy on the inside.
  4. Heat a large non-stick griddle or frying pan until really hot. Season the lamb with salt and pepper and cook for 5-10 minutes on each side, depending on how well done you want them, then transfer to a warm plate to rest for 5 minutes.
  5. Place a few pieces of squash on each plate, slice each fillet into chunky slices and place half on and half off the squash. Add a tablespoon of dressing on top and serve with seasonal vegetables
  6. Serve immediately with seasonal vegetables.

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Quality Standard lamb

Quality Standard lamb

Quality Standard lamb is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.

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