Lamb steaks with butternut squash, pecorino and pine nuts

Name: Lamb steaks with butternut squash, pecorino and pine nuts
Yield: Serves 4
Ingredients: 20 g pecorino cheese, grated; 25 g pine nuts; olive oil, to drizzle; 1 small butternut squash (500—600 g), halved and deseeded; sea salt; rosemary leaves, to garnish; 4 lamb steaks (about 220 g each); finely grated zest of ½ lemon; 1 tbsp chopped parsley; 20 g butter; 150 ml lamb stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS DISH OF MEATY LAMB STEAKS WITH ROASTED BUTTERNUT SQUASH AND A RUSTIC SAUCE HAS A LOVELY AUTUMNAL FEEL. THE RICH INTENSE FLAVOUR OF BUTTERNUT MARRIES PERFECTLY WITH THE PECORINO AND PINE NUTS.

Ingredients

4 lamb steaks (about 220 g each)
sea salt
1 small butternut squash

Main course
Gluten-free

Method

Trim the lamb steaks of any excess fat, season with salt and set aside.
Preheat the oven to 180°C/Gas 4. Cut the butternut squash lengthways into wedges. Heat a large frying pan, add a drizzle of olive oil and sear the squash wedges on both sides until