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Black garlic lamb with squash salad
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2 tbsp Bart Black Garlic Paste
2 tsp chopped fresh dill, plus extra fronds to serve
1 unwaxed lemon, zest and juice (3 tbsp)
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 pouch Waitrose & Partners LoveLife Puy Lentils
2 tbsp pomegranate seeds
1. Preheat the oven to 200˚C, 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.
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.
This recipe appeared within the January 2020 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in December 2019.