Nic Watt's Lamb Loin with Hot Pepper Paste and Sesame Roasted Butternut

Steps

1. oven to 220oC. Line an oven tray with baking paper. Bring a full kettle to the boil
2. Pat lamb dry with paper towels and place in a shallow dish or bowl. Season with salt and pepper then pour over hot pepper paste/Gochujang marinade. Set aside to marinate for 5–10 minutes.
3. In a large bowl, combine tahini paste, mirin, honey and sesame seeds. Season butternut with salt and pepper then toss through tahini/mirin mixture. Toss butternut on prepared tray and roast for 20–25 minutes, or until soft and caramelised. Turn once during cooking.
4. Heat oil in a fry-pan on medium-high heat. Cook lamb for about 1 minute each side, or until starting to caramelise (reserving any remaining marinade in dish/bowl). Remove lamb from pan and set aside.
5. When butternut has 6 minutes cook time remaining, push butternut to one side and place lamb on tray. Spoon 1 teaspoon of reserved marinade over lamb and cook for 5–6 minutes (depending on thickness), or until cooked to your liking. Set aside, covered with foil to rest for 5 minutes.
6. While lamb is resting, place edamame in a heat-proof bowl. Pour over boiling water and leave for 2 minutes. Finely slice radish. Drain edamame then rinse under cold water. Combine edamame in a bowl with radish, mint, vinegar and oil and season with salt. Slice lamb into bite-size pieces.
7. Divide sesame roasted butternut between plates and top with slices of lamb. Spoon over edamame and radish.