Recipe: Lamb with spiced butternut & leeks
In the latest in the Chop Chop video series, Cuisine's Ginny Grant makes lamb with a flavoursome butternut mash.
LAMB WITH SPICED BUTTERNUT & LEEKS
2 tablespoons olive oil , plus extra for drizzling on the lamb
1 large leek, sliced
1 small butternut pumpkin, peeled, diced 1cm (about 600g peeled weight)
1 teaspoon cumin seeds
2 teaspoons ground sumac
500g-600g lamb leg steaks
2 teaspoons thyme leaves
1 teaspoon ground cumin
1 cup chicken stock or water
thick Greek-style yoghurt to serve
rocket leaves to serve
Heat the oil in a pan, add the leek and fry for 5 minutes or until soft. Add the butternut and fry for a few minutes then add the cumin seeds and 1 teaspoon of the sumac. Fry for a minute, season with salt then add the stock or water. Cover and steam for 10 minutes or until the butternut is cooked through. Roughly mash.
Rub the lamb with a little oil then rub in the thyme, ground cumin and remaining sumac. Season with salt and fry over medium-high heat for 3-4 minutes on each side for medium rare. Set aside to rest for 5 minutes before slicing.
Serve on a plate with the spiced butternut and leek mash, a dollop of yoghurt and rocket on the side.