Lamb with smashed squash and spinach recipe
 These marinated lamb cutlets are griddled for a wonderful smokiness. Serve with smashed butternut squash and spinach for a deceptively simple and quick dinner for two. 4 lamb cutlets1 garlic clove, smashed with the side of a knife½ tsp ground cinnamon½ tsp ground cumin½ red chilli, finely chopped1 tbsp extra virgin olive oil100g/3½oz young spinach leavesfinely chopped fresh mint, to garnishflaked sea salt and freshly ground black pepper 4 lamb cutlets 1 garlic clove, smashed with the side of a knife ½ tsp ground cinnamon ½ tsp ground cumin ½ red chilli, finely chopped 1 tbsp extra virgin olive oil 100g/3½oz young spinach leaves finely chopped fresh mint, to garnish flaked sea salt and freshly ground black pepper 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks2 tbsp extra virgin olive oil, plus extra to serve½ tsp dried chilli flakessqueeze lemon juice 400g/14oz butternut squash, peeled and cut into 2cm/¾in chunks 2 tbsp extra virgin olive oil, plus extra to serve ½ tsp dried chilli flakes squeeze lemon juice Method Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes.Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste.Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan.Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Put the lamb in a bowl with the garlic, cinnamon, cumin, chilli and olive oil. Add a good pinch of flaked sea salt and a few twists of black pepper and toss together. Leave to marinate for 5–10 minutes. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Cook the butternut squash in a saucepan of boiling water for about 10 minutes, or until very tender. Drain thoroughly and toss with the oil, chilli flakes and plenty of salt and pepper. Return to the pan and mash well. Add a squeeze oflemon juice to taste. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Meanwhile, preheat a griddle pan until very hot. Cook the lamb cutlets for 2–3 minutes on each side, or until well browned on the outside, but tender and pink in the middle. Set aside to rest for 3–5 minutes on a warmed plate. Add the spinach to the griddle and toss lightly using tongs for a few seconds, or until just beginning to soften. You can also cook the lamb and spinach in a large non-stick fryng pan. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil. Divide the squash and spinach between 2 warmed plates and top with the lamb cutlets and any resting juices. Garnish with fresh mint and a little olive oil.