Roast Lamb Cutlets with Pumkin and Autumn Fruit Relish

Make
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1. Place 350g (12oz) pumpkin or 1 butternut squash, peeled, deseeded and cut into long thin wedges, 1 red onion, peeled and cut into wedges, 2 potatoes, cut into chunks and 2 whole garlic cloves, peeled, into a large roasting tin (spread out into a single layer). Drizzle with 30ml (2tbsp) olive oil, sprinkle over 2.5ml ( 1/2tsp) chilli flakes and toss together until the vegetables are coated in oil. Add 8 lamb cutlets to the vegetables, season and sprinkle with 2 sprigs rosemary.
2. Transfer to oven and bake for 35-45 minutes turning the cutlets half way through the cooking.