Waitrose and Partners
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

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Overall rating (3/5)

3 out of 5 stars1 rating