Rosemary & anchovy rack of lamb with roast butternut salad

In a pestle and mortar, bash the rosemary, garlic, lemon zest and anchovies to a rough paste, then stir in 1 tsp oil and season. Rub over the lamb, cover and marinate for at least 20 minutes, but ideally for up to 4 hours in the fridge.

Preheat the oven to 220ºC, gas mark 7. Toss the butternut squash and onion with 2 tsp oil, season and spread over a roasting tin. Roast for 15 minutes, stirring halfway. Meanwhile, roast the pumpkin seeds (if using) on a baking tray for 6 minutes, until golden. Set aside. In a bowl, whisk together 2 tsp oil, the lemon juice, honey and chilli, then season and set aside.

Heat the remaining 1 tsp oil in a frying pan over a high heat. Sear the lamb on each side for about 2 minutes, until well browned all over (discarding any remaining marinade). Lower the oven temperature to 180ºC, gas mark 4 and add the lamb to the squash. Roast for 12 minutes more, then remove from the oven and leave to rest for 10 minutes, covered loosely with foil.

Arrange the squash, onions and rocket on plates and spoon over the dressing. Scatter with the pumpkin seeds (if using) and feta. Slice the lamb and serve alongside, drizzled with any resting and carving juices.