Black garlic lamb with squash salad

Black garlic lamb with squash salad

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, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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.

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,368kJ/ 737kcals

Fat

16.8g

Saturated Fat

3.8g

Carbohydrates

98.8g

Sugars

17.3g

Fibre

13.6g

Protein

40.8g

Salt

1.6g

Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (3/5)

3 out of 5 stars1 rating