Lamb Chops with Sherry-Roasted Pumpkin and Stilton Granola
By OcadoLife
Published on 11 September 2021
Succulent, rosemary-strewn lamb chops are perfectly paired with hearty roasted squash in this incredibly tasty recipe by Nena Foster. Savoury granola – made from almonds, oats, seeds and stilton – is used to add a satisfying texture to the finished dish. Be sure to rest the lamb once it's cooked to allow the meat to relax and tenderise.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 8 lamb chops
- 8 sprigs of rosemary, 4 roughly broken up
- 12 sage leaves, 4 roughly chopped
- 1.2 kg of pumpkin or squash, cut into 2cm-thick wedges
- 1 red onion, cut into eighths
- 1 bulb of garlic
- 2 tbsp of olive oil, plus extra for frying
- 120 ml of fino sherry
- 100 g of porridge oats
- 50 g of almonds, roughly chopped
- 40 g of pumpkin seeds, roughly chopped
- 20 g of sesame seeds
- 2 tsp of nigella seeds
- 1 tsp of fennel seeds
- 2 tsp of maple syrup
- 125 g of stilton, crumbled
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Season the lamb, add the broken rosemary and cover. Set aside at room temperature.Step 2
Put the remaining rosemary, chopped sage, all the veg and garlic in a roasting tray. Drizzle with 1 tbsp oil, season and toss. Add the sherry. Roast for 35-40 mins; turn the tray halfway.Step 3
To make the granola, combine the oats, almonds, seeds and maple syrup with 1 tbsp oil and a pinch of salt. Spread out on a lined baking tray. Bake for 8-10 mins, stirring halfway. Add the stilton and bake for 5-8 mins more, until melted. Stir and leave to cool.Step 4
When the veg has 15 mins to go, heat a frying pan with a drizzle of oil. Add the lamb and rosemary; sear for 2-3 mins each side. When the veg has 8 mins to go, transfer the lamb to the roasting tray (leaving its fat in the frying pan); cook until just slightly pink inside.Step 5
Fry the whole sage leaves in the reserved fat, turning, until crisp. Drain on kitchen towel.Step 6
Rest the squash and lamb for 5 mins, then transfer to a serving plate. Squeeze the roasted garlic into the juices in the tray, mix, then pour over. Top with the granola and sage.