Roast Lamb With Acorn Squash

• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1/3 cup fresh rosemary, finely chopped
• 1 cup fresh breadcrumbs
• 1/2 cup butter, melted
• 2 (18 oz) lamb rumps
• 1/3 cup wholegrain mustard
• 1 1/4 lb acorn squash, unpeeled, cut into 4 thick wedges
• 2 tbsp lemon juice
• None None wilted spinach leaves, to serve
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Combine 2 tbsp parsley, 2 tbsp rosemary, breadcrumbs and 3 tbsp butter. Set aside.
2. Preheat a heavy-bottomed frying pan over high heat. Coat lamb in oil. Sear on all sides, around 5 mins. Transfer to a roasting pan. Spread tops of lamb with mustard then press crumb mixture into mustard. Drizzle with oil and bake for 15 mins for medium-rare, or until cooked to your liking. Let rest for 5 mins, covered. Slice.
3. Meanwhile, preheat a heavy-bottomed frying pan over medium heat. Lightly coat squash with oil. Cook for 5 mins per side, or until browned and tender. Transfer to serving plates. Top with lamb.
4. Whisk together juice, remaining parsley, rosemary and butter. Drizzle over lamb. Serve with wilted spinach and lemon wedges.

parsley, fresh rosemary, fresh breadcrumbs, butter, lamb rumps, wholegrain mustard, acorn, lemon juice, wilted spinach, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/22695 (may not work)