This spicy lamb is best eaten outdoors, preferably with the lamb cooked on a barbecue.
Ingredients
- For the jerk lamb
-
- 2 tsp ground
allspice - ½ tsp
salt - 2
garlic cloves, crushed - 1
scotch bonnet chilli, seeds removed, finely chopped - 2 tsp chopped fresh
thyme leaves - 2 tsp freshly ground
black pepper - ½ tsp ground
cinnamon - ¼ tsp
cayenne pepper - 2 tbsp
vegetable oil - 2
lamb fillets, fully trimmed
- 2 tsp ground
- For the chilli butternut squash
-
- 4 tbsp
vegetable oil - 2
spring onions, finely sliced - ½ tsp ground
allspice - 2 green
chillies, seeds removed, finely chopped - 1 sprig fresh
thyme, leaves picked - 400g/14oz
butternut squash, peeled, cut into 1cm/½in cubes - 1 tbsp
caster sugar - 2
limes, juice only - ½
mango, peeled, finely chopped - 4 tbsp chopped
fresh coriander - 4 tbsp fresh chopped fresh
mint - salt and freshly ground
black pepper
- 4 tbsp
- For the apple salad
-
- 1 crisp
apple, core removed, very finely sliced vegetable oil, for shallow frying salt - 1 tbsp
English mustard - 1 tbsp
white wine vinegar - 3 tbsp extra virgin
olive oil - 1 frisée
lettuce head, inner yellow leaves only, torn into small pieces - 1
pomegranate, seeds only - 2 tbsp
coriander cress - 2 tbsp red
amaranth cress
- 1 crisp
Preparation method
-
For the jerk lamb, blend all of the ingredients, except the lamb, in a food processor to a purée.
-
Spread the mixture over the lamb until completely covered and set aside to marinate in the fridge for at least four hours. Remove the lamb from the fridge and allow to come to room temperature.
-
Preheat the oven to 200C/400F/Gas 6.
-
Heat an ovenproof frying pan until hot, add the lamb and fry on both sides until browned.
-
Roast in the oven for 10-12 minutes (for medium), then remove and set aside to rest for 10 minutes.
-
For the chilli butternut squash, heat the oil in a lidded frying pan and fry the spring onions, allspice, chillies and thyme for 1-2 minutes, or until the onion has just softened.
-
Add the butternut squash and fry for 4-5 minutes, or until pale golden-brown.
-
Cover the pan with a lid and continue to cook for 3-4 minutes, or until just softened.
-
Add the sugar, lime juice and mango and cook for another 2-3 minutes, or until tender and slightly sticky.
-
Stir in the coriander and mint and season with salt and freshly ground black pepper.
-
For the apple salad, heat 1cm/½in of vegetable oil in a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
For the apple salad, fry the apple slices in the vegetable oil for 1-2 minutes, or until crisp. Remove with a slotted spoon, drain on kitchen paper and season with a little salt. (You may need to cook the apple slices in batches.)
-
Whisk the mustard, vinegar and olive oil together in a bowl and season with salt and freshly ground black pepper.
-
Mix the frisée leaves, pomegranate seeds and apple slices together in a bowl. Add some of the dressing and stir until well combined.
-
To serve, spoon the butternut squash into the centre of the plate. Carve the lamb into thick slices and place a few slices across the pumpkin. Pile a little salad on top of the lamb and finish with a scattering of coriander and amaranth cress.
James Martin recipes from Saturday Kitchen Best Bites
Over 2 hours preparation time
10 to 30 mins cooking time
Serves 4
