Michelle's FreeFrom Lamb Chops with Butternut Squash
Dairy, wheat, gluten, corn, soya, nightshade, egg & nut free

A simple and tasty dish.
The butternut squash is a wonderful orange colour and is great with a really bright green vegetable such as lightly steamed broccoli or mange tout
(snow peas)

3 tbsp olive oil
3 medium onions, sliced thinly
750g / 1lb 10oz peeled & seeded butternut squash
200ml / 7fl oz light red wine or gluten & wheat-free stock
6 lamb chops
3 sprigs fresh or 2 tsp dried rosemary
sea salt and freshly ground black pepper

Heat the oil in a heavy pan and gently fry the onions for 10-15 minutes or until they are quite soft.
Slice the squash thinly and add to the onion along with the wine or stock. Cover and sweat for 30 minutes.
Heat the oven to 180C/350F/Gas mark 4.
Transfer the vegetables to an ovenproof casserole and lay the chops over the vegetables. Sprinkle over the rosemary, sea salt and black pepper. Cover the casserole and bake for 40 minutes. Serve with a green vegetable.

Serves 6 - per portion

324cals - 26g protein
15g total fat - 0.8g sat / 4g mono / 0.5g poly
15g carbohydrate of which 4g sugar
4g fibre - 8mg sodium / 0.019g salt

Good Source of: Vitamins A & B6

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