Lamb Cutlets with Butternut Squash Mash & Mint Sauce

This recipe combines the fresh, spring taste of lamb and mint with the warming, autumnal flavour of butternut squash. It is so delicious but simple to cook; it will become a staple in your repertoire.


You could use cauliflower mash if you would prefer a lower carb dish but I don’t think it compliments the other flavours as well as butternut squash. I use this recipe as part of my carb re-feeds.

Serves 4


Approximate nutrition per serving: 471kcal / 34.3g fat / 17.7g saturated fat / 21.6g total carbs / 4.6g fibre / 17g net carbs / 19g protein.

  • 4 organic grass-fed lamb cutlets
  • 1 clove garlic, crushed
  • 1 organic butternut squash, about 800g
  • 2 tablespoons grass-fed ghee / butter
  • A few sprigs fresh rosemary, finely chopped
  • A handful of fresh mint, finely chopped

For the mint sauce:

Approximate nutrition per serving: 4kcal / 0.2g fat / 0.4g total carbs / 0.2g fat / 0.1g protein.

  • 2 tablespoons organic, raw, unfiltered apple cider vinegar (preferably containing “mother”, I use Raw Health)
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon water

Adapt quantities to taste.



  1. Preheat the oven to 180º C.
  2. Melt 1 tablespoon of the ghee in a ceramic dish. Place the cutlets with the crushed garlic clove and a few leaves of rosemary into the dish, flipping them over to ensure they are evenly coated in ghee. Place into the oven and cook to preference. I like my lamb to be pink in the middle so find that 20 minutes is usually long enough but it will depend on the thickness of the cutlet and your oven.
  3. Whilst the lamb is roasting, chop the butternut squash into small cubes, removing the skin, and steam until tender, roughly 8 minutes. Transfer to a food processor along with the remaining tablespoon of ghee and some finely chopped rosemary. Blitz until smooth.
  4. Make the mint sauce by mixing the apple cider vinegar, mineral water and fresh mint in a ramekin. Alter the quantities of apple cider vinegar and water to taste.
  5. Reheat the mash.
  6. When the lamb is cooked, remove from the oven and stir some of the juices into the mash.
  7. Serve with a drizzle of mint sauce.







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