|Sat Fat 11.7g||75%|
Heat the oven to 180c.
Slice the top of the squash off, scoop out the seeds and replace the lid. Season inside and roast on an oven tray for 25 minutes.
Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb chop and slice and add the red pepper. Season a little and cook for a few minutes.
Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling.
Stir in the herbs and adjust the seasoning. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for five more minutes and serve with some steamed broccoli.
250g boneless lamb chops, fat trimmed as well as possible
2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid
250g waxy potatoes, cooked, cooled and mashed
½ tin light coconut milk
1 clove of garlic
1 red pepper
4 spring onions
4tbsp chopped parsley
1tbsp garam masala
2tbsp chopped fresh coriander
1tbsp olive oil
Salt and pepper
Make use of the new season crop to create this deliciously fresh and light dish.
This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.
A recipe created by Michel Roux Jr for British Sausage Week 2015