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Charred squash & spiced lamb

Charred squash & spiced lamb on a plate

Charred squash & spiced lamb

Name: Charred squash & spiced lamb
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1kg squash deseeded and sliced into rounds about 1cm thick; 3 tbsp rapeseed oil; 1 tsp ground coriander; 3 tsp ground cumin; 4 lamb leg steaks, fat trimmed; 2 tbsp pomegranate molasses; 2 lemons juiced; small bunch parsley finely chopped; 2 tbsp pistachios toasted and roughly chopped; 30g pomegranate seeds; 40g feta crumbled; mixed salad leaves, to serve

Esther Clark

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Serves 6

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 5 out of 5.2 ratingsRate

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Forget typical burgers – use your barbecue to create this extra-special charred squash and spiced lamb dish. Add feta, pistachios and pomegranate to serve

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1kg squash

deseeded and sliced into rounds about 1cm thick
3 tbsp rapeseed oil
1 tsp ground coriander
3 tsp ground cumin
4 lamb

leg steaks, fat trimmed
2 tbsp pomegranate molasses
2 lemons

juiced
small bunch parsley

finely chopped
2 tbsp pistachios

toasted and roughly chopped
30g pomegranate seeds
40g feta

crumbled
mixed salad

leaves, to serve

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Nutrition: Per serving

kcal243
fat14g
saturates3g
carbs9g
sugars6g
fibre3g
protein18g
salt0.3g

Method

step 1

Blanch the squash in a pan of simmering water for 5 mins, drain, then leave to steam-dry before tipping into a bowl. Toss with 2 tbsp of the oil, the coriander and cumin.
step 2

Put the squash directly onto the barbecue and grill on each side for 8-10 mins or until blistered and tender. Add the lamb and cook for 2-3 mins on each side. Remove and slice into thin strips. Or, griddle the squash and lamb for the same amount of time in a griddle pan over a high heat, turning halfway.
step 3

Lay the squash on a serving platter, top with the lamb, then drizzle over the pomegranate molasses, lemon juice and remaining oil. Scatter over the parsley, pistachios, pomegranate and feta. Serve the salad on the side.

Recipe from Good Food magazine, August 2019

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A star rating of 5 out of 5.2 ratings

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