Black garlic lamb with squash salad

1. Preheat the oven to 200˚C, gas mark 6. Mix the garlic paste, dill, lemon zest and 2 tbsp juice; season. Rub all over the lamb and set aside. Toss the butternut squash and sweet potato with the onion and 2 tsp oil; roast for 30 minutes until golden, turning once.

2. After 20 minutes’ cooking, heat 1 tsp oil in a non-stick frying pan. Add the rosemary from the lamb pack. Wipe the marinade from the lamb (reserving the remaining marinade) and add the meat to the frying pan. Cook for 3 minutes on each side until browned all over. Discard the rosemary. Take off the heat; splash in the marinade and 2 tbsp water – it will bubble dramatically. Cover and rest for 5 minutes.

3. Heat the lentils according to pack instructions. Toss with the squash, sweet potato and onion and the remaining 1 tbsp lemon juice; season. Divide between 2 plates and top with the thickly sliced lamb, its sauce (plus any carving juices), the pomegranate seeds and a few dill fronds.

Cook's tip
Make double the amount of the salad so you have enough for lunch the next day. Just add a little feta, some rocket and a drizzle of lemony dressing.