Name: Lemon and thyme lamb with warm pumpkin salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 700g butternut pumpkin, peeled, cut into 3cm pieces; Olive oil cooking spray; 300g can chickpeas, drained, rinsed; 200g grape tomatoes, halved; 62.50 ml plain flour; 2 eggs; 165.00 ml dried breadcrumbs; 20.00 ml finely chopped fresh thyme leaves; 20.00 ml finely grated lemon rind; 8 lamb cutlets; 36.40 gm olive oil; 75g baby spinach; 42.00 gm lemon juice

Lemon and thyme lamb with warm pumpkin salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Whip up a stress-free lemon thyme lamb for a hassle-free midweek meal!

Ingredients:

700g butternut pumpkin, peeled, cut into 3cm pieces
Olive oil cooking spray
300g can chickpeas, drained, rinsed
200g grape tomatoes, halved
62.50 ml plain flour
165.00 ml dried breadcrumbs
20.00 ml finely chopped fresh thyme leaves
20.00 ml finely grated lemon rind
8 lamb cutlets
75g baby spinach
42.00 gm lemon juice

Instructions:

First, preheat the oven to 220C/200C fan-forced. Then, spread the pumpkin on a baking tray, spray with oil, toss to coat, and season with salt and pepper. Bake for 20 minutes. In the last 8 minutes of cooking, add chickpeas and tomatoes to the tray. Remove when everything is tender.
Prepare a dredging station by placing flour seasoned with salt and pepper on a plate, lightly beating eggs in a shallow bowl, and combining breadcrumbs with thyme and lemon rind on another plate.
Dust 1 succulent lamb cutlet with flour, then coat it in a flavorful egg mixture before giving it a crispy breadcrumb coating. Arrange on a grand plate and repeat with the rest of the cutlets, enjoying the process with each one.
Heat oil in a large frying pan over medium-high heat, then sear the cutlets for 3 minutes on each side for a perfect medium cook or until desired doneness.
Transfer the pumpkin mixture to a spacious bowl. Incorporate spinach and lemon juice, then gently mix everything together. Pair the lamb with the salad for serving.

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