Pan-Fried Lamb Chump with Roast Butternut Squash and Onion Gravy

Pan-fried lamb served over roasted butternut squash with a rich red wine and onion gravy reduction.

Lamb Meat Main Course Roast Autumn

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

45.6g

per serving

45.6 g total

Fat

78.4g

per serving

78.4 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

Brown Sugar

Dairy

Butter

Unsalted

Liquids

150

Red Wine

150

Beef Stock

Hot

Meat

150

Lamb Chump

NutsSeeds

pinch

Salt

For seasoning

pinch

Black Pepper

Freshly ground

clove

Garlic

Finely sliced

tsp

Thyme

Leaves only

tsp

Thyme

Leaves for gravy

OilsFats

Olive Oil

For the lamb

Olive Oil

For the squash

Olive Oil

For the gravy

Vegetables

250

Butternut Squash

Peeled, deseeded and chopped

0.5

piece

Red Onion

Sliced

Method

Serve the lamb on the squash and top with onion gravy.

Preheat the oven to 200°C.

Rub the lamb with oil and season with salt and pepper.

Sear the lamb in a hot frying pan for two minutes per side.

Roast the lamb in the oven for 10 minutes and rest for one minute.

Toss squash with olive oil, garlic, and thyme in a bowl.

Cook the squash on a roasting tray for 15 minutes.

Sauté the onion in butter and oil until soft, then stir in sugar and thyme.

Add red wine, reduce by half, then add beef stock and simmer until thick.