Lamb with Butternut Squash, Garlic and things.

Veg Box!

Ok, so the veg box arrived from River Ford this afternoon – excellent as ever, amongst other things it contained wet garlic and butternut squash.

One thing lead to another and since it’s a reasonably hot spring evening and barbeques were very much in evidence, quick as you like we nipped up to Morrisons (beggers can’t be choosers) to get the biggest available lamb steaks on offer and some other things.

So, the butternut squash gets cut into chips and covered in smoked paprica from mmm newcastle which I do recommend. The carrots get covered in cumin. These get in the baking tray with a little oil (there may also have been ras al hanout, there usually is) and stuck in an oven at 220 degrees turned down to 170 straight away to soften and cook for an hour or so while I get the lamb sorted. Most of what I do with lamb comes one way or another from Nigel Slater’s very excellent book: Appetite.


  • Slice up the wet garlic. Wet garlic looks like a big spring onion, and is the foody find of the day.
  • Chop up two or three anchovies. 
  • Finely slice two or three twigs of rosemary.
  • Sea salt and some smashed up pepper corns. Probably not too much salt as the anchovies will do that.
Smash all of that together in a pestle and mortar as best you can, then pour on some olive oil and squeeze quite a bit of lemon in there too.
Smear this all over your lamb steaks and leave them for as long as you can. In my case this was about ten minutes, but you know, this should really be measured in hours.


Get a griddle pan good and hot. A barbeque would be the ideal, but I don’t have a garden. Once it’s proper hot, chuck the lamb steaks on there with any marinade that’s stuck to them. Any marinade that’s left can be poured onto the butternut squash. The anchovies will more or less dissolve and add a saltyness to everything: this is good, but go canny on any additional salt.
Start warming up some plates. If you have steak knives they should be deployed now.
Three minutes on one side, pressed down, then a minute or so held with any fat against the pan, then onto its other side: squeeze any remaining lemon and pour any remaining marinade over it then three or four minutes on that side.

Put it on the Plate!

The lamb could use a couple of minutes to rest after its ordeal, so when you slice it it’s pink but not bleeding. Sort out the butternut squash and carrots while the lamb is resting: get it all on a plate, and do not for one moment consider taking a photograph for a blog post. Do not worry about mixing tense or third/first person. Eat. Yes. 

This post was originally written by Paul Thompson on our shared blog, Foody Finds.