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Roast lamb & pumpkin with balsamic vinegar
Roast lamb & pumpkin with balsamic vinegar
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try this delicious twist on roast lamb with pumpkin and balsamic vinegar - a must-try for your weekday dinners!
Ingredients:
  • 600g jap pumpkin, peeled, cut into thin wedges
  • 3 medium red onions, cut into wedges
  • 60mls (1/4 cup) olive oil
  • Salt & ground black pepper, to taste
  • 4 (about 200g each) lamb backstraps (eye of loin)
  • 40.00 ml balsamic vinegar
  • 1 bunch rocket, ends trimmed, washed, dried
Instructions:
  • Preheat your oven to a toasty 220°C. In a big bowl, toss together pumpkin, onions, and a generous tablespoon of olive oil. Season with salt and pepper to taste. Spread the mixture in a single layer on a large roasting pan. Roast in the hot oven for 15 minutes until perfection.
  • Heat 2 teaspoons of olive oil in a large non-stick frying pan over medium-high heat. Cook 2 lamb backstraps for 2-3 minutes until browned on all sides. Set aside and repeat with the remaining oil and lamb.
  • Create a space on one side of the roasting pan for the lamb. Place the sealed lamb in the empty space and generously drizzle 1 tablespoon of balsamic vinegar over it. Roast in the oven for 8-10 minutes for a perfect medium doneness. Once done, take the lamb out, cover it loosely with foil, and let it rest for 5 minutes. Keep the pumpkin and onions in the oven until you're ready to serve.
  • Mix the remaining olive oil and balsamic vinegar together, then season with salt and pepper.
  • Plate rocket leaves, pumpkin, and onions. Slice lamb diagonally, place over the vegetables. Drizzle with balsamic dressing, sprinkle with salt and pepper. Serve promptly.

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