Lamb rump with roasted onion squash and salsa verde


This impressive autumn roast lamb is pepped up with a saltily strident salsa verde.


For the lamb

For the salsa verde

For the roasted onion squash

  • 4 onion squash (or other small autumn squash), peeled and cut in half, seeds removed, flesh cut into 3cm/1¼in cubes
  • 35ml/1¼fl oz olive oil, plus extra for drizzling
  • 1 tsp fresh thyme leaves
  • 1 garlic clove, finely chopped
  • 800g/1lb 12oz fresh spinach
  • salt and freshly ground black pepper