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Lamb with roast pumpkin salad
Lamb with roast pumpkin salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Succulent lamb chops paired with flavorful pumpkin, spinach, and feta salad.
Ingredients:
  • 300g butternut pumpkin, peeled, deseeded, cut into thin wedges
  • olive oil cooking spray
  • 4 lean lamb cutlets
  • 25g baby spinach leaves
  • 20.00 ml pine nuts, toasted
  • 50g feta, cut into small cubes
  • 2 tsp balsamic vinegar
  • 9.20 gm extra virgin olive oil
  • 1 garlic clove, crushed
Instructions:
  • Preheat oven to 230°C. Line a baking dish with baking paper. Arrange pumpkin slices in a single layer. Drizzle with oil and generously season with salt and pepper. Roast for 20 minutes until golden and tender, turning once halfway through.
  • Preheat the barbecue grill or chargrill to medium-high heat. Coat both sides of the lamb with oil and season with salt and pepper. Grill for 2 minutes on each side for a medium cook or to your preference. Remove to a plate, cover loosely with foil, and let it rest for 5 minutes before serving.
  • In a bowl, mix together spinach, pine nuts, and feta. In a separate jug, whisk together vinegar, oil, garlic, salt, and pepper. Pour the dressing over the salad with pumpkin and gently toss to combine.
  • Present the lamb alongside a delectable roast pumpkin salad.

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