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Ingredients

• 1.2 kg butternut squash, peeled and seeded, chopped into 2cm chunks (will yield approximately 800g of squash)
• 1/2 tsp fine sea salt, plus extra for sprinkling
• 6 tbsp olive oil, plus extra for the lamb
• 3 onions, peeled and roughly chopped
• 1 red pepper, de-seeded and cut into 1cm chunks
• 2 cloves garlic, thinly sliced
• 4 bay leaves
• 1 tsp fresh rosemary, finely chopped
• 1 tbsp fresh oregano, or marjoram
• A few grates of nutmeg
• 1/2 tsp ground cumin
• 180 ml passata, or fritada (Spanish tomato sauce)
• 2 tbsp sweet red wine vinegar, such as Cabernet Sauvignon (or use any good quality red wine vinegar and a pinch of sugar), mixed with 4 tablespoons water
• 4 lamb chops
• 2 tbsp pine kernels, lightly toasted

Description

Sam Clarke Does An Adaption Of A Classic Spanish Recipe Using Plenty Of Tomatoes And Spices, To Be Served With Meaty Lamb Chops

UK TV