Name: Chermoula lamb with pumpkin and broad bean salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: moroccan
Ingredients: 800g butternut pumpkin, seeded, peeled, cut into 2cm pieces; 18.20 gm olive oil; 40.00 ml pumpkin seeds; 500g broad beans, skins removed; 12 (about 1kg) lamb cutlets; 100g Persian feta, coarsely crumbled; 125.00 ml coriander leaves; 18.20 gm extra virgin olive oil; 2.50 gm ground cumin; 1 tsp ground coriander; 2.50 gm sweet paprika; 1/2 tsp ground turmeric; 1 garlic clove, finely chopped; 42.00 gm lemon juice; 62.50 ml chopped coriander; 62.50 ml chopped flat-leaf parsley

Chermoula lamb with pumpkin and broad bean salad

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Indulge in a vibrant dish bursting with the season's freshest treasures.

Ingredients:

800g butternut pumpkin, seeded, peeled, cut into 2cm pieces
18.20 gm olive oil
40.00 ml pumpkin seeds
500g broad beans, skins removed
12 (about 1kg) lamb cutlets
100g Persian feta, coarsely crumbled
125.00 ml coriander leaves
18.20 gm extra virgin olive oil
2.50 gm ground cumin
1 tsp ground coriander
2.50 gm sweet paprika
1/2 tsp ground turmeric
1 garlic clove, finely chopped
42.00 gm lemon juice
62.50 ml chopped coriander
62.50 ml chopped flat-leaf parsley

Instructions:

Preheat your oven to 180°C. Line an oven tray with baking paper and lay out the pumpkin. Drizzle with oil and season with salt and pepper. Bake for 20 minutes until tender. Sprinkle pumpkin seeds over the pumpkin and bake for an additional 2-3 minutes or until seeds are lightly toasted. Once done, remove from the oven and let it cool.
In a small saucepan over medium-low heat, heat oil. Add cumin, ground coriander, paprika, turmeric, and garlic; cook and stir for 1 minute until fragrant. Remove from heat, then stir in lemon juice, coriander, and parsley until well combined to make chermoula.
Blanch broad beans in a pot of boiling water for 2 minutes. Shock in ice water to cool. Drain thoroughly.
In a large bowl, coat lamb cutlets with half of the chermoula, season with salt and pepper. Heat a large frying pan over high heat, then cook lamb for 2-3 minutes on each side for medium doneness. Transfer to a plate, cover with foil, and let rest for 5 minutes before serving.
In a bowl, mix together pumpkin, seeds, broad beans, feta, and coriander. Divide the mixture among serving plates, top with cutlets, and finish with a dollop of the remaining chermoula. Serve immediately.

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