Barbecued lamb with baked squash, anchovy, capers and brown butter


Brown butter adds a delicious nutty flavor to lamb served with chilli-flecked squash and black cabbage.


  • 700g/1lb 9oz of lamb neck fillet or lamb leg steaks, cut into 4 even portions
  • olive oil, for cooking
  • sea salt and pepper
  • 2 butternut squash, or about 1.2kg/2lb 12oz mixed onion/spaghetti squash, unpeeled and cut into thin wedges
  • 1 red chilli, seeds removed, roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 110g/4oz unsalted butter, softened
  • 1 tbsp blossom honey
  • 1 large head cavolo nero, leaves only
  • extra virgin olive oil, for drizzling
  • 30g/1¼oz pickled capers
  • ½ lemon, zest and juice only
  • 4 tinned anchovies, finely chopped