Mustard Lamb and Butternut Squash Traybake Recipe

Use lamb chops for a cheaper cut – although they may need a little longer in the oven. If you don’t have wholegrain mustard in your cupboard, then Dijon or a honey mustard (we like Maille) work, too.

By The GH Kitchen TeamPublished: 04 March 2025

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Yields:

2 serving(s)

Prep Time:

10 mins

Cook Time:

50 mins

Total Time:

1 hr

Cal/Serv:

729

Ingredients

500 g
butternut squash, deseeded and cut into 2cm pieces
2
leeks, trimmed and cut into 2cm pieces
1 Tbsp.
wholegrain mustard
4
lamb cutlets
250 g
cherry tomatoes on the vine

You will also need

1 Tbsp.
olive oil

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the butternut squash and leeks in a medium roasting tin or ovenproof serving dish and add 1/2tbsp oil and the mustard with some seasoning; toss to coat. Roast for 30min, stirring halfway through.
2. Step 2Meanwhile, brush the lamb cutlets with remaining oil and season all over. Heat a medium frying pan over mediumhigh heat and briefly brown the lamb on both sides (see GH TIP).
3. Step 3Arrange lamb on top of the vegetables, along with the tomatoes, and return to the oven for 15min, until lamb is cooked and vegetables are tender. Serve.

GH TIP:

Browning the lamb is optional, but adds lovely caramelisation. You can skip this step if you prefer, or flash the tin under the grill at the end of cooking to caramelise the meat.

Per serving:

Calories: 729
Protein: 38g
Total fat: 48g
Saturates: 20g
Carbs: 28g
Total sugars: 19g
Fibre: 13g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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