Recipes

Roasted lamb, pickled squash and turnips with a chilli dressing

Strips of juicy lamb in a salad of nuts, leaves, and tangy pickles with a sweet chilli-jam dressing.

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Ingredients

For the pickled squash and turnips

For the chilli dressing

For the fillet of lamb

  • 2 whole lamb loins, trimmed
  • 2 tbsp oil
  • salt and freshly ground black pepper

For the cashew nut salad

  • 150g/5½oz cashew nuts, toasted
  • 25g/1oz mitzuna leaves
  • 50g/1¾oz baby spinach
  • 1 bunch fresh mint, leaves removed