- 100g/3½oz butternut squash, top end, sliced 1cm thick
- 1 banana shallot, finely chopped
- 25g/1oz unsalted butter
- 30ml/1floz olive oil
- 150g/5½oz lamb (leg steak)
- salt and freshly ground black pepper to taste
- Cut out three butternut rounds using a three-inch round cutter. Toss in a bowl with the shallots and olive oil and season well.
- Melt the butter in a frying pan over a medium heat. Add the rounds and cook for three minutes on each side.
- To cook the lamb, place a griddle pan over a high heat.
- Season the lamb steak on both sides. Place in the griddle pan and cook for two minutes on each side.
- Remove and slice the steak.
- To serve, lay the butternut rounds in a pile on a serving plate. Place the sliced lamb on top.