Lamb with Butternut Squash Recipe

Ingredients

• 6 lamb rumps, each weighing 250g
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp oregano
• 1 tsp parsley, chopped
• 1 small garlic clove
• 215g of Dijon mustard
• 80g of breadcrumbs
• 50ml of olive oil
• salt
• pepper
• 1/2 butternut squash, peeled, de-seeded and diced
• 50g of butter
• 2 parsnips
• 1 garlic, crushed
• 1 sprig of fresh thyme
• honey, for drizzling
• 24 baby carrots
• 1 knob of butter
• duck fat
• 20g of shallots
• 50ml of dry white wine
• 1 bay leaf
• 200ml of brown chicken stock
• 20g of butter