Lamb Cutlets With Butternut Squash, Beans And Mint

10 Ingredients

Number of servings

4

2tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
1 pinch five-spice powder
1 pinch cayenne pepper
8 lamb cutlets
1 butternut squash, peeled, deseeded and roughly grated
10 cherry tomatoes
125grams fine green beans, trimmed
1 handful fresh mint leaves, roughly chopped

Method

Step 1 of 2

Preheat the oven to 200°C. 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 of 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.