lamb cutlets with butternut squash, beans, and mint

Serves 4

Ingredients:

2 tbsp olive oil

pinch of five-spice powder

pinch of cayenne pepper

sea salt and freshly ground black pepper

8 lamb cutlets (from the sirloin), trimmed of excess fat

1 butternut squash, peeled, halved, seeded, and coarsely chopped

10 cherry tomatoes

4½oz (125g) young tender green beans, trimmed

handful of fresh mint leaves, coarsely chopped

Method:

1 Preheat the oven to 400°F (200°C). In a bowl, combine 1 tablespoon of the oil with the five-spice powder and cayenne, then season with salt and pepper. Brush half of the oil mixture over the lamb cutlets and place in a roasting pan. Add the squash, drizzle with the remaining oil mixture, and toss to coat. Place in the oven to roast for 20–30 minutes or until the lamb is cooked to your liking and the squash is tender and golden. (If needed, remove the lamb and keep warm while the squash continues to cook.)

2 Meanwhile, put the tomatoes and green beans in a bowl and toss with the remaining 1 tbsp olive oil. Add to the roasting pan for the last 10 minutes of cooking. They should char just slightly. Sprinkle with the

lamb cutlets with butternut squash, beans, and mint