Hogget & squash bake recipe

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  • Yield: 4 Servings


  • 2 tsp coriander seeds
  • 8 cloves
  • 1 small piece blade mace
  • 1 tsp Szechuan pepper
  • 1 heaped tsp chilli flakes
  • 1 tsp finely ground cinnamon
  • 4 tbsp olive oil
  • 1 garlic clove, crushed
  • ½ lemon zest
  • 1½ tsp sea salt
  • 8 gigot (leg) bone-in lamb chops (steaks), about 2.5 cm (1 in) thick
  • 2 lb (900 kg) cherry tomatoes
  • 1 lb 7 oz (650 g) butternut squash flesh (about 1.2 kg (2 lb 12 oz) before peeling), peeled, deseeded and chopped into 1.5 cm (⅝in) chunks
  • 4 thyme sprigs
  • 1 handful mint, chopped into ribbons
How to Make It
  1. Preheat the oven to 190°C (gas mark 5). Finely grind the whole spices using a mortar and pestle, then mix in the chilli flakes and cinnamon.
  2. Pour the oil into a large non-metallic bowl and add the spices, garlic, lemon zest, salt, lamb chops, tomatoes, squash and thyme.
  3. Using your hands, mix everything around in the bowl, then take out the chops, put them onto a plate, cover and set aside.
  4. Carefully pour the spiced squash and tomato mixture into a large roasting tin, scraping in every last scrap. Gently spread the mixture into an even(ish) layer and bake in the oven for 15 minutes.
  5. Give everything in the dish a thorough, but gentle, stir, then take the chops from the plate, put them on top of the squash mixture, cover with a sheet of foil and put back into the oven for another 15 minutes.
  6. Remove the foil and continue to cook for another 10 minutes. When the chops have taken on a nutty-brown colour, take the tin out of the oven.
  7. Carefully remove the stalky twigs of thyme, sprinkle the fresh mint on top, then stir to combine all the flavours. Serve immediately with your favourite crusty bread, couscous or soft-set polenta.

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