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Lamb cacciatora with roast garlic, taleggio and butternut mash

Gino D'Acampo from Food Uncut
Gino d'Acampo's herby parcels of luscious lamb and Parma ham are served with a vibrant, vitamin-packed alternative to traditional mash

Lamb cacciatora with roast garlic, taleggio and butternut mash

Method

1. Preheat the oven to 200C/gas 6. To begin the mash: lay the squash halves on a baking sheet with the seed cavity facing upwards. Put 1 garlic clove, a couple of sage leaves and some rosemary in each cavity. Drizzle with olive oil, pouring some into each seed cavity. Bake in the hot oven for 30-40 minutes or until tender.

2. Meanwhile, lay the slices of lamb out on a work surface on top of two or three pieces of string. Season each slice with salt and pepper.

3. Combine all the stuffing ingredients in a bowl then divide the stuffing among the slices of lamb. Roll up each slice and secure with the string.

4. Heat the olive oil in a flameproof, ovenproof dish, add the lamb parcels and brown them all over.

5. Add the wine, garlic cloves and herb sprigs. Bring to the boil and transfer the pan to the oven to cook for 15-20 minutes or until the lamb is tender.

6. As soon as they are tender, remove the cooked butternut squashes from the oven. Transfer to a large bowl and mash roughly. Stir in the cubed Taleggio and transfer the mixture to a gratin dish. Bake until the cheese has melted and the top is slightly brown. Serve with the lamb parcels.

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Serves: 4

Prep: 25 min
Cook: 1 hr

Ingredients

For the mash

2 Butternut squash, halved, peeled and deseeded
4 garlic cloves, peeled
4 sprigs Rosemary
8 sage leaves
3 tbsp Olive oil
250g Taleggio cheese, cubed

For the lamb

12 slices lamb leg, about 10-13cm square
salt and pepper
50ml Olive oil
200ml dry white wine, such as Pinot Grigio
12 garlic cloves, unpeeled
few sprigs Rosemary
few sprigs Thyme