Name: Lamb with pumpkin and lentil winter salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces; 1 bunch Dutch carrots, trimmed; 1 head broccoli, cut into florets; 9.20 gm olive oil; 20.00 ml Moroccan seasoning; 12 Lamb Cutlets, French trimmed (see notes); 140g yoghurt; 24.00 gm tahini; 42.00 gm lemon juice; 400g can lentils, drained

Lamb with pumpkin and lentil winter salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate winter salad with mint and lemon for a burst of freshness.

Ingredients:

500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
9.20 gm olive oil
20.00 ml Moroccan seasoning
12 Lamb Cutlets, French trimmed (see notes)
140g yoghurt
24.00 gm tahini
42.00 gm lemon juice
400g can lentils, drained

Instructions:

Preheat your oven to 200C. Line a baking tray with baking paper. Toss pumpkin, carrots, broccoli, oil, and half of the Moroccan seasoning in a large bowl until well combined. Spread the mixture out in a single layer on the lined tray. Roast for 25 minutes, turning the vegetables occasionally, until the pumpkin is tender.
Combine the lamb with the remaining Moroccan seasoning in a bowl. Sear the lamb in a large frying pan over medium-high heat for 2-3 minutes on each side for medium doneness or until cooked to your preference. Place the lamb on a plate and tent with foil, allowing it to rest for 5 minutes.
In a small bowl, mix together the yogurt, tahini, and lemon juice. Season to taste. In a large bowl, combine the pumpkin mixture and lentils. Serve on plates, drizzle with the yogurt mixture, and top with lamb.

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