Mustard Lamb With Balsamic And Honey Butternut Squash - cooking recipe

Ingredients

1 lb butternut squash, peeled and cut into chunks
3 tbsp honey
2 tbsp balsamic vinegar
2 tbsp coarse grain mustard
1 tbsp chopped parsley
1 lb lamb loin roast, trimmed
3 tbsp oil
1 cup crumbled feta cheese
1 cup packed baby spinach leaves
1 small red onion, thinly sliced

Preparation

Preheat the oven to 400\u00b0F. Toss squash, 2 tbsp honey and 1 tbsp vinegar in a baking dish. Season to taste.
Bake for 20-25 mins until squash is tender and caramelized. Set aside.
Mix mustard and parsley in a small bowl. Brush over lamb to coat.
Heat 1 tbsp oil in a large skillet on high heat. Cook lamb for 4-5 mins each side, until cooked to desired doneness. Transfer to plate. Cover and let stand for 5 mins. Slice thinly.
Whisk remaining 2 tbsp oil, 1 tbsp honey and 1 tbsp balsamic vinegar. Toss lamb, squash, feta, spinach and onion in a large bowl. Drizzle with dressing.