Cooking time: About 45 minutes

350g (12oz) pumpkin or 1 butternut squash, peeled, deseeded and cut in long wedges
1 red onion, peeled and cut in wedges
2 potatoes, cut in chunks
2 cloves of garlic, peeled
2 tbsp olive oil
1⁄2 tsp chilli flakes
8 lean lamb cutlets or loin chops
2 sprigs of fresh rosemary

Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Place the pumpkin or butternut squash, red onion, potatoes and garlic in a large roasting tin (spread out into a single layer). Drizzle with olive oil, sprinkle over the chilli flakes and toss together until the vegetables are coated in oil. Add the lamb cutlets to the vegetables, season with salt and ground black pepper and sprinkle with the sprigs of rosemary.

Transfer to the oven and bake for 35-45 minutes, turning the cutlets over halfway through the cooking time.

Serves 4