INGREDIENTS
2
lbs Lamb loin, boneless
1
Butternut squash, peeled, seeded and roughly chopped (approximately 4 cups)
1/2 cup
Flat-leaf parsley, firmly packed
2
Garlic cloves
1 cup
Mint, firmly packed fresh leaves
3 cups
Beef broth
1
Kosher salt
1
Pepper, freshly ground
1 tsp
Red pepper, dried
9 tbsp
Olive oil
1/3 cup
Red wine vinegar
1 tbsp
Ghee