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Lamb Cutlets with Butternut Squash, Beans, and Mint

Lamb Cutlets with Butternut Squash, Beans, and Mint

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Serves: 4


If you’re on a budget, use lamb chops instead. Trim away any fat before cooking.


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  • 2 tbsp olive oil
  • 1 pinch five-spice powder
  • 1 pinch cayenne pepper
  • 8 lamb cutlets, or lamb chops
  • 1 butternut squash, peeled, halved, deseeded, and roughly chopped
  • 10 cherry tomatoes
  • 125g green beans, trimmed
  • 1 handful fresh mint, roughly chopped


Step 1

Preheat the oven to 200°C (400°F/Gas 6). Put half the oil with the five-spice powder and cayenne pepper in a small bowl with some salt and black pepper and mix together well. Brush half over the lamb cutlets and place them in a roasting tin. Mix the remainder with the squash, and add to the tin. Place in the oven to cook for 20–30 minutes, or until the lamb is cooked to your liking and the squash is golden.

Step 2

Meanwhile, put the tomatoes and green beans in a bowl and toss with the remaining olive oil. Add to the roasting tin for the last 10 minutes of cooking. They should just char slightly. Sprinkle with the chopped mint leaves, and serve.

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