|Sat Fat 11.7g||75%|
Heat the oven to 180c.
Slice the top of the squash off, scoop out the seeds and replace the lid. Season inside and roast on an oven tray for 25 minutes.
Meanwhile, sauté the onion and garlic in a little oil and stir in the garam masala. Add the lamb chop and slice and add the red pepper. Season a little and cook for a few minutes.
Pour in the coconut milk and bring to the boil. Add the cooked potato and simmer for a few minutes. Keep warm.
When the squash is cooked, scoop out a little of the flesh and mix it into the lamb filling.
Stir in the herbs and adjust the seasoning. Fill each squash with the mixture and scatter any remaining mix around on the tray. Cook for five more minutes and serve with some steamed broccoli.
250g boneless lamb chops, fat trimmed as well as possible
2x 400g round squash or the bottom of butternut squashes, keeping the top for a lid
250g waxy potatoes, cooked, cooled and mashed
½ tin light coconut milk
1 clove of garlic
1 red pepper
4 spring onions
4tbsp chopped parsley
1tbsp garam masala
2tbsp chopped fresh coriander
1tbsp olive oil
Salt and pepper
"The first time I discovered smoked paprika was on roast potatoes served as tapas with smoked paprika mayonnaise. Before then, I'd assumed chorizo was spiced with plain paprika and then the whole sausage was smoked. It was a revelation and I've had a long lasting smoked paprika period since then. I serve the potatoes and pepper mixture with lamb as a little celebration of Spring."
Spiralising a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
A really simple salad to put together - why not serve alongside a BBQ with grilled chicken breast and a nice glass of white?
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
This campaign was originally produced in the framework of a programme co-financed by the European Union