700g of lamb neck fllet trimmed of fat cut into 4 even portions
Olive oil for cooking
2 butternut squash or 1.2kg mixed onion/ spaghetti squash, unpeeled and cut into thin wedges
Sea salt and pepper
1 tbsp of blossom honey
2 cloves garlic, peeled and roughly chopped
1 red chilli, cut in half and seeds removed and roughly chopped
100g softened unsalted butter
100g pitted green
4 salted anchovy fillets, finely chopped
Zest and juice of 1//22 lemon
30g pickled miniature capers
GREEN OLIVE PUREE
100g pitted green Spanish Olives such as Gordal - drained
50ml fruity extra virgin olive oil
50g picked fat parsley
1 pinch chilli fakes
Place the lamb portions in a bowl and drizzle over some olive and season with salt and pepper. Leave to marinade whilst the squash is cooking.
Heat the oven to 200oc.
Place the squash pieces on a baking tray. Drizzle over some olive oil and add the chilli, garlic, 50g of the butter and a good amount of seasoning. Mix the squash through with your hands ensuring its fully coated. Place the tray in the oven and cook until the squash starts to caramelize, then turn the heat down to 160oc and continue to cook until the squash becomes tender and soft. You should turn the squash twice during this process to ensure even colouring and so that the squash doesn’t stick. When the squash is ready, drizzle with honey and reserve.
Make the puree by placing the olives, oil, chilli and parsley in a blender and whizzing to a fine puree. Season to taste and reserve at room temp.
Heat a sauté pan over a high heat and add a lug of olive oil. Place in the lamb and cook for 3 minutes on each side to caramelize and then turn the heat to medium and add the remaining butter. Cook until the butter starts to turn nut brown and then add the capers, anchovies, lemon juice and zest. Turn off the heat and leave everything to rest for 5minutes before serving. The lamb should still be nice and pink. Divide out the roast squashes and then cut the lamb into chunks, spoon over the brown butter sauce and finally add dollops of the puree.