Pan Roasted Lamb Chops with Butternut Squash

Pan Roasted Lamb Chops

Spring certainly sprung this weekend with temperatures reminding me that the good old British weather isn't all that bad!  Celebrate this beautiful season with the pick of the best produce - Autumn/Winter meets Spring with the delicious combination of lamb and butternut squash.

Serves 2

4 lamb chops, preferably grass fed
1 butternut squash, peeled and cubed
1 large red onion, peeled and cut into wedges
10 cherry tomatoes, halved
Small handful pistachio nuts, chopped
Kernels from ½ pomegranate
Small handful rocket
2tsp cumin seeds
2tsp coriander seeds
1 handful chopped coriander
Olive oil
Sea salt

Preheat the oven to 180C.  Grind the cumin and coriander seeds to a fine powder.  In a roasting tray, drizzle the butternut squash with olive oil and sprinkle with half of the ground spices and a little sea salt.   In a separate roasting tray, drizzle the tomatoes and onion with olive oil and season lightly with sea salt.  Roast for approx. 40 minutes, or until cooked through and golden around the edges.  Sprinkle both sides of the chops with the remaining spices and pat to secure.  Heat an oven proof pan on high and sear all sides of the chops (approx. 1min a side), getting a little colour to them.  Finish cooking in the oven, for 10-13 minutes, depending on your personal preference. 

Combine the butternut squash with the tomatoes and red onion.  Top with the rocket, followed by the chops and finally sprinkle with the pistachios and pomegranate.