Roast Lamb With Acorn Squash

1. 1

   Preheat oven to 400u00b0F. Combine 2 tbsp parsley, 2 tbsp rosemary, breadcrumbs and 3 tbsp butter. Set aside.

2. 2

   Preheat a heavy-bottomed frying pan over high heat. Coat lamb in oil. Sear on all sides, around 5 mins. Transfer to a roasting pan. Spread tops of lamb with mustard then press crumb mixture into mustard. Drizzle with oil and bake for 15 mins for medium-rare, or until cooked to your liking. Let rest for 5 mins, covered. Slice.

3. 3

   Meanwhile, preheat a heavy-bottomed frying pan over medium heat. Lightly coat squash with oil. Cook for 5 mins per side, or until browned and tender. Transfer to serving plates. Top with lamb.

4. 4

   Whisk together juice, remaining parsley, rosemary and butter. Drizzle over lamb. Serve with wilted spinach and lemon wedges.

* Per serving · 4 servings · Values may vary.

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