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By Kevin Dundon
Hearty and rustic dish, ideal for Sunday roast.
Preparation time: 25 minutes•
Cooking time: 30 minutes
Serves: 6 people
Rub the loin of lamb with the barbecue sauce and place in a bowl with the crushed garlic and a drizzle of olive oil. Place the lamb on a roasting tray.
Preheat the oven to 180˚C/350F/Gas Mark 4.
Place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened. Strain the potatoes into a large colander and return to the saucepan with the butter and the milk. Mash the potatoes until completely smooth and stir through the wholegrain mustard. Keep warm aside.
In the meantime, Place the butternut squash, smoked paprika, thyme on a baking sheet. Drizzle with the olive oil and season well with salt and pepper.
Roast in the oven for 20 -30 minutes until the butternut squash soften and brown.
Place as well, the lamb to roast in the oven. Roast for about 30 minutes or until pink in the centre. Leave 10 minutes extra for well done. Remove from the oven and rest for a few minutes loosely covered in a warm place.
Carve and Serve the lamb with the roasted butternut squash and mustard mash and an extra dollop of barbecue sauce.