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Rosemary lamb with pumpkin, goat's feta and walnut salad
Rosemary lamb with pumpkin, goat's feta and walnut salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • 2 (about 250g each) lamb backstrap (eye of loin)
  • 20.00 ml coarsely chopped rosemary
  • 1 garlic clove, crushed
  • 800g kent pumpkin, seeded, peeled, cut into wedges, each wedge cut into 1cm-thick slices
  • 100g walnut
  • 1 bunch rocket, ends trimmed
  • 200g marinated goat's feta, coarsely crumbled
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat your oven to 200°C. Mix together lamb, rosemary, garlic, and 2 teaspoons of oil in a large bowl. Let it sit for 30 minutes to enhance the flavors.
  • Prepare the oven tray with baking paper. Arrange the pumpkin on the tray and generously drizzle it with 1 teaspoon of oil. Season with salt and pepper to elevate the flavors. Roast in the oven, giving it a turn now and then, for 30 minutes or until beautifully golden and soft. Once done, take it out of the oven.
  • Spread walnuts on a baking tray and bake in the oven for about 5 minutes, or until they are lightly toasted.
  • Preheat a barbecue or chargrill pan on high heat. Season the lamb generously with salt and pepper. Grill for 3-4 minutes on each side for medium doneness or to your preference. Let it rest for 5 minutes before slicing thickly across the grain.
  • On serving plates, artfully arrange rocket, pumpkin, walnuts, and feta. Whisk together vinegar and remaining oil, season to taste, then drizzle over the salad. Finish by topping with lamb.

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