Black garlic lamb with squash salad

Name: Black garlic lamb with squash salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tbsp black garlic paste; 2 tsp chopped fresh dill, plus extra fronds to s; 1 unwaxed lemon, zest and juice (3 tbsp); 200 g About 200g lamb loin fillet with rosemary; 350 g pack diced butternut and sweet potato; ½ red onion, cut into wedges; 1 tbsp olive oil; 250 g Waitrose & Partners LoveLife Puy Lentils; 2 tbsp pomegranate seeds

This black garlic, lemon and dill marinated lamb is pan fried with rosemary, thickly sliced and served on a bed of lentils, roasted butternut sqush and sweet potato and finished with fresh pomegranate seeds for an extra burst of flavour.

3 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusresting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp black garlic paste
2 tsp chopped fresh dill, plus extra fronds to s
1 unwaxed lemon, zest and juice (3 tbsp)
200g About 200g lamb loin fillet with rosemary
350g pack diced butternut and sweet potato
½ red onion, cut into wedges
1 tbsp olive oil
250g Waitrose & Partners LoveLife Puy Lentils
2 tbsp pomegranate seeds

Method

Preheat the oven to 200ºC, 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.
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.
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.