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Lamb Squash and Bramley Apple Bake




Source of Recipe


Slimmers


List of Ingredients




• 675g (1½Ib) pumpkin or butternut squash, peeled and cut into chunks
• Two red onions, sliced into wedges
• 450g (1lb) new potatoes, halved if large
• One red pepper, deseeded and cut into chunks
• Four garlic cloves, unpeeled
• 150ml (0¼ pint) dry cider
• Two tablespoons chopped fresh mint
• One tablespoon olive oil
• 350g (12oz) Bramley apples, peeled, cored and cut into wedges
• Eight lamb cutlets

Recipe



1. Preheat the oven to 200°C/400°F/Gas Mark 5.
2. Place the pumpkin, onions, potatoes, pepper and garlic in a large ovenproof dish.
3. Mix the cider, mint and oil with plenty of salt and freshly ground black pepper. Pour over the vegetables and bake them for 15 minutes until lightly charred.
4. Stir in the apples and lay the lamb cutlets on top before baking for a further 20 minutes. Divide the cutlets and vegetables between four plates. Make sure each serving has a clove of garlic! Eat with crusty bread to mop up the juices.

Serves: 4