Lamb roast with butternut squash and red onions

Serves4-6 Origin Europe
Preparation 20 min Heat rating (Mild)
Cooking 2 h Ease (Average)
Vegetarian No


1 Tbsp Indian Garam Masala
1 tsp Coriander seeds
1 tsp Cumin seeds
1 shoulder of lamb, deboned
1 small handful of fresh rosemary, leaves picked
sea salt and freshly ground black pepper
extra virgin olive oil
3 red onions, peeled and sliced
500ml cranberry juice
1Kg butternut squash, quartered
1 small handful of fresh coriander, leaves picked
1 spring onion
juice of 1 lemon


Lay out your shoulder of lamb. Pound up the coriander and cumin seeds with the rosemary and a pinch of salt in a pestle and mortar (or coffee grinder) until nice and fine. Take half this mixture and rub it over the inside of the lamb. Season it well with salt and pepper, then roll up the lamb and secure it with 4 or 5 pieces of string.

Put a high-sided roasting tray on the hob and brown the lamb on all sides in a little olive oil. Remove from the heat, lift up the lamb then place the slices of red onions under the meat. Cook in the preheated oven for half an hour, then add the cranberry juice. Turn the heat down to 170ºC/325ºF/gas 3 and cook around 1 ½ hours more.

Turn the meat in its cooking juices every ½ hour. By the end of the 2 hours the meat should be nice and crisp on the outside but tender inside. If the liquid is to cook away too quickly, add a little water. Skim off any fat that cooks out of the meat.

While the lamb is cooking, rub the butternut squash with the Garam Masala and a drizzle of olive oil. Lay it in another roasting tray, season well and put it in the oven when the lamb's been cooking for just over an hour. Cook for around 45 minutes, until sweet and tender.

When the lamb is cooked, let it rest for 10 minutes, then remove the strings. In a bowl mix together the coriander leaves, spring onion, lemon juice, 4 tablespoons of olive oil and seasoning. Toss together.

To serve, divide the squash between the plates, cut up the lamb into slices, spoon over some tray juices, and sprinkle on the herb salad.

Print the recipe

Have you tried this recipe?