GBF Jubilee Promo GBF Jubilee Promo
Menu

Lamb Steaks with Pumpkin Gnocchi & Split Butter Sauce

  • Time preparation 20 minutes, plus boiling potatoes and pumpkin
  • cook time 15 minutes
  • Serve Serves Serves 4

Wow your guests with this warming, butter-rich dish from James Martin

  • ½ squash of your choice (approx. 400g), sliced
  • 50ml olive oil, plus extra for drizzling
  • 4 x 200g lamb steaks
  • Vegetable oil, for deep-frying
  • 1 small bunch of sage, leaves picked
  • Sea salt and freshly ground black pepper
  • 400g cooked potato, pressed through a ricer
  • 100g cooked pumpkin, pressed through a ricer
  • 125g plain flour, plus extra for rolling
  • 2 egg yolks
  • 100ml veal jus
  • 1 tsp sherry vinegar
  • A squeeze of lemon juice
  • 50g butter

Preheat the oven to 200°C/Fan 180°C/Gas 6. In an ovenproof pan, fry the squash in the olive oil over a high heat until coloured. Season, then pop in the oven for 5–6 minutes. Remove from the oven and set aside.

Heat the grill to high. Place the lamb onto a baking tray, season, drizzle over a little olive oil and grill for 8 minutes, then rest.

Put a large pan of water on to boil and make the gnocchi. Mix together the potato, pumpkin, flour and egg yolks, then season. Roll into two 20cm-long sausage shapes, 2cm thick, using a little extra flour. Cut into 3cm pieces, plunge into boiling water for 1 minute, then drain.

Heat a large frying pan over a medium heat and, once hot, add the veal jus, sherry vinegar and lemon juice. Bring to the boil and add the butter. Stir through the gnocchi and season.

Heat the vegetable oil in a pan to 180°C and deep-fry the sage leaves for about 30 seconds until translucent.

To serve, place the sliced squash on a platter, top with the lamb steaks, gnocchi and sauce, then scatter over the crispy sage leaves.

SERVE THIS WITH...

No-churn ice cream for all seasons

Time

Time Serves 5-6 (makes 750ml)

Ingredients

  • ½ squash of your choice (approx. 400g), sliced
  • 50ml olive oil, plus extra for drizzling
  • 4 x 200g lamb steaks
  • Vegetable oil, for deep-frying
  • 1 small bunch of sage, leaves picked
  • Sea salt and freshly ground black pepper
  • 400g cooked potato, pressed through a ricer
  • 100g cooked pumpkin, pressed through a ricer
  • 125g plain flour, plus extra for rolling
  • 2 egg yolks
  • 100ml veal jus
  • 1 tsp sherry vinegar
  • A squeeze of lemon juice
  • 50g butter

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. In an ovenproof pan, fry the squash in the olive oil over a high heat until coloured. Season, then pop in the oven for 5–6 minutes. Remove from the oven and set aside.

Heat the grill to high. Place the lamb onto a baking tray, season, drizzle over a little olive oil and grill for 8 minutes, then rest.

Put a large pan of water on to boil and make the gnocchi. Mix together the potato, pumpkin, flour and egg yolks, then season. Roll into two 20cm-long sausage shapes, 2cm thick, using a little extra flour. Cut into 3cm pieces, plunge into boiling water for 1 minute, then drain.

Heat a large frying pan over a medium heat and, once hot, add the veal jus, sherry vinegar and lemon juice. Bring to the boil and add the butter. Stir through the gnocchi and season.

Heat the vegetable oil in a pan to 180°C and deep-fry the sage leaves for about 30 seconds until translucent.

To serve, place the sliced squash on a platter, top with the lamb steaks, gnocchi and sauce, then scatter over the crispy sage leaves.

Because you enjoyed this recipe, you'll love these

View All Recipes

Still hungry? Why not have another course

stay connected
Download your FREE Guide
40 British Producers You Need to Know