Thursday, 22 January 2015

Roasted Lamb Saddle Steaks with Butternut Squash and Red Onions

Lamb saddle steaks. They look lovely, don't they?  



All I could think about when I pulled these beauties out of the depths of the freezer was parsley. And mint. And I knew that butternut squash paired really well with lamb - I usually chuck a few cubes of the stuff in every lamb curry I make. And then the thought of red onions and garlic floated past in my brain and then, as they say, the rest is history...  


These saddle steaks were sent to me by the free-range meat company Farmer's Choice. Because they're rolled up, you can also stuff them if you like, or just buy a whole saddle joint and roast it. The meat was firm, tender and sweet. No gristly bits, no fatty bits, no bone - just succulent, sweet lamb waiting for you whip off the butcher's string and dive in with your knife and a fork. 

Go on, just look at it a bit longer...




One of the lovely things about this recipe as well is that the lamb juices trickle down into the squash as it cooks, adding tons of flavour. A lovely lunch or roast dinner for two. 

Now dig in.



Roasted Lamb Saddle Steaks with Butternut Squash and Red Onions
Serves 2
Ingredients
1 garlic clove, peeled and chopped finely
haf teaspoon dried thyme
half teaspoon dried rosemary
1 tbsp chopped fresh mint
1 tbsp chopped fresh parsley
pinch of salt
2 tbsp olive oil
2 lamb saddle steaks, tied
half a butternut squash (I used the top half), peeled and cubed
2 small red onions, peeled and cut into chunks
1 tsp duck fat or olive oil
pinch of salt

Method
First, in a small bowl, combine the garlic, thyme, rosemary, mint, parsley, salt and olive oil. Massage the mixture all over the lamb steaks, and into the centre where it's rolled up and leave to marinade for 30 minutes. This will also give the lamb a chance to come to room temperature. If making ahead, cover with cling film and store in the fridge until needed. 

Tumble the butternut squash cubes into a medium-sized roasting dish, along with the red onion, and add the 1 tsp duck fat or olive oil. Sprinkle with salt, give it a shake and slide into an oven heated up to gas mark 7/220ºC for 15 minutes. 

After the squash has had its 15 minutes, it should be just starting to soften and already be sizzling in the roasting dish. Lay the herby lamb steaks over the top and return to the oven until the lamb's cooked to your liking - start checking from 20 minutes. This will depend on the thickness of your lamb steaks, whether your lamb is at room temperature and how you like your lamb. Mine was ready (I preferred it with no pinkness but still juicy) after 30 minutes. Don't overcook the lamb though. 

When the lamb is cooked and the butternut cubes are tender with a few golden burnished edges, leave it all to rest for 5 minutes and then serve. You won't need anything else, except maybe a nice green salad. Beautiful, simple food. 

I received a contribution for the ingredients to make the recipe, from Farmer's Choice, who also supplied the lamb saddle steaks. Go and check them out on their website - their meat is free-range and really good. 

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