Recipe: Autumn vegetables with lamb

By DAILY MAIL RECIPE

For a wholesome Halloween dinner, serve your pumpkin or squash with lamb and cous cous.


Seasonal comfort food: Autumn vegetables with lamb


SERVES 4

INGREDIENTS
1 large butternut squash or small to medium pumpkin
2 red peppers and 2 yellow peppers
3 red onions
8 lamb chops, seasoned
4 sprigs fresh thyme
75ml (2½fl oz) olive oil
Salt and freshly ground black pepper
250g (9oz) instant cous cous
375ml (12½fl oz) boiling water
3 bunches fresh herbs (eg, oregano, basil, parsley), roughly chopped
½-1tsp salt


METHOD
Preheat oven to 180°C/gas 4. Deseed and peel the butternut squash or pumpkin and cut the flesh into wedges. Place in a large baking dish and add the four peppers, deseeded and cut into 8 pieces lengthwise. Peel and cut the onions into wedges.

Add the onions, lamb chops and a few sprigs of fresh thyme to the baking dish. Drizzle with olive oil and season. Bake for 35-45 minutes, stirring occasionally.

Meanwhile, put the cous cous and salt into a bowl and pour over the boiling water. Cover and leave for 10 minutes until the water has been absorbed. Fluff up with a fork, stir in the chopped herbs and serve.


source :dailymail

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