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Australian Lamb Loin with Butternut Squash and Lime Yoghurt

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1kg Australian Lamb Loin
1 Medium Butternut Squash, Sliced
6 Large Plum Tomatoes, Sliced
½ cup Greek Yoghurt
2 tbsp Sugar
3-cm piece Ginger, grated
1½ tsp Lemon Juice
2 Garlic Cloves
Olive Oil
30g Cashew Nuts
¼ tsp Cardamom
Black Pepper to Taste
Salt to Taste


1 In a medium saucepan, roast cashew nuts. Set aside.
2 Next, heat olive oil. Place the lamb and cook both sides until browned. Remove from the stove and bake at 350 F (180 C) for 30 minutes.
3 Place the butternut squash on a parchment-lined baking sheet greased with olive oil. Sprinkle with 2 teaspoons of salt and a good grind of black pepper. Drizzle with the remaining tablespoon of oil, and roast for 30-40 minutes until golden brown. Set aside to cool.
4 For the lime yogurt, mix well the Greek yogurt, ginger, garlic, pepper, lemon juice, sugar, cardamom and olive oil in a small bowl and keep in the fridge until ready to serve.
5 Spread the squash out on a large platter and layer the tomatoes in between top with slices of the lamb. Drizzle over the lime yogurt, sprinkle with cashews and serve.