Best end of lamb with squash, Puy lentils and a lamb jus recipe | delicious. magazine

Ingredients

• 2 best ends of lamb on the bone (ask your butcher to cut the fillet of lamb from each best end and chop up the bones for you)
• 1 tbsp olive oil
• 1 garlic bulb, halved through the middle, plus 1 extra garlic clove, crushed
• 6 tbsp vegetable oil
• 3 carrots
• 3 sticks celery
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 10 white peppercorns
• 5 fresh bay leaves
• 1 tbsp tomato purèe
• ½ bottle dry white wine
• 2.4 litres hot chicken stock, home-made and unsalted, if possible
• 250g Puy lentils
• 3 sticks salsify or 1 parsnip
• 1 butternut squash, about 800-900g
• 6 very small red onions
• 100-125g butter
• 1 savoy cabbage