Lamb with Roasted Squash, Rosemary and Beans

Remove all the fat from the lamb rumps, put a few sprigs of rosemary on the inside, lightly roll them and tie with some string  Picture  . Season generously with salt and fresh black pepper.

Prepare the squash for roasting  Recipe   but do not spice and reduce the chilli to half a teaspoon and put in the oven.

After the squash has been cooking for twenty minutes or so, brown the lamb rumps in a tablespoonful of olive oil on all sides in an ovenproof dish. Put a couple of sprigs of rosemary under each rump and cook in the oven at 400°F/200°C/Reg6 for 20 minutes for pink lamb or 25 minutes for medium.

When done  Picture   put the lamb into a separate dish, cover lighly with foil and let rest. Discard the rosemary from the cooking dish, put over a medium heat, add the beans and stir from time to time. When the squash is ready, cut into chunks  Picture   and add to the beans  Picture  . Stir until hot and then season well with salt and pepper.

Cut the lamb into slices  Picture  , and put on to serving dishes along with the bean/squash mixture. Sprinkle over just a little very good olive oil and serve  Zoom  .