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Lamb, squash and Bramley apple bake




Source of Recipe


Bramley Apples


List of Ingredients




675g/1½lb pumpkin or butternut squash, peeled and cut into chunks
2 red onions, sliced into wedges
450g/1lb new potatoes, halved if large
1 red pepper, deseeded and cut into chunks
4 unpeeled garlic cloves
150ml/¼pt dry cider
2 tbsp chopped fresh mint
2 tbsp olive oil
350g/12oz Bramley apples, peeled, cored and cut into wedges
8 (100g/4oz) lamb cutlets



Recipe



1. Preheat the oven to 200oC/Fan 180oC/400oF/Gas Mark 6.

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 for 15 mins until lightly charred.

4. Stir in the apples, lay the lamb cutlets on top and bake for a further 20 mins. Divide the cutlets and vegetables between four plates, making sure each has a clove of garlic. Serve with crusty bread to mop up the juices.

Serves 4.