Chargrilled lamb with curried butternut squash and cabbage

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

To make the butternut squash curry, preheat the oven to 200C/400F/Gas 6.
Leaving the skin on, remove the seeds from the butternut squash and cut into wedges. Toss in the olive oil and season well.
Heat a griddle pan. Place the butternut squash wedges onto the griddle, cooking for four to five minutes, turning to create grill marks.
Place the butternut on a baking-sheet. Sprinkle the curry powder over and distribute the unsalted butter in small knobs. Place in the oven and bake for ten minutes.
To make the cabbage, heat a medium frying pan, melt the butter and add the sliced garlic. Cook for one minute.
Add the shredded cabbage and cook for ten minutes, allowing to wilt down.
To cook the lamb steak, put the griddle pan onto a high heat. Season the lamb steak on both sides, place in the pan and cook for one and a half minutes on each side or until cooked to your liking.
To serve, arrange a cabbage base on a warm plate. Place the curried butternut on top and serve the lamb steaks on the side.

150g/ 5Â¼oz butternut squash (base section)

200g/7oz cabbage, shredded

1 garlic clove, sliced

salt and freshly ground black pepper

1tbsp curry powder

2tbsp olive oil

25g/1oz unsalted butter

50g/1Â¾oz unsalted butter

150g/5Â¾oz lamb (leg steak)

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