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.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Plusresting

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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

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.