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Stuffed lamb culets with pumpkin salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Try delicious stuffed lamb cutlets for a satisfying meal, ready in just 30 minutes!
Ingredients:
  • 12 French-trimmed lamb cutlets (see note)
  • 30.00 ml breadcrumbs
  • 40.00 ml roasted pine nuts
  • 1/4 bunch basil
  • 750.00 ml rocket
  • 125g feta
  • 70ml extra virgin olive oil, plus extra, to brush and drizzle
  • 2 lemons
  • 5.90 gm Dijon mustard
  • 600g peeled butternut pumpkin
  • 44.40 gm tomato paste
Instructions:
  • Preheat a barbecue grill and flat plate to medium-high. Make a horizontal slit in the side of each cutlet without cutting all the way through. In a bowl, combine breadcrumbs and pine nuts. Roughly chop 10 basil leaves and 1/4 cup rocket, then add to the bowl. Crush in 1 garlic clove and season with pepper. Add crumbled feta and mix well. Place 1 tablespoon of the stuffing mixture on one side of each cutlet, fold over to enclose, then brush with oil. Save any extra stuffing for later.
  • In a large bowl, smash the remaining garlic clove. Drizzle the juice from 1 lemon over it, add mustard and 1 1/2 tablespoons of oil. Season with salt and pepper, then whisk until well combined.
  • Cut the pumpkin into bite-sized 1.5cm pieces. Toss the pumpkin with the remaining 2 tablespoons of oil and tomato paste, then season with salt and pepper. Cook the pumpkin on a flat plate, turning frequently and drizzling with a little extra oil if needed, for about 12 minutes or until tender. Then, add the cooked pumpkin and the remaining rocket to a bowl with the dressing. Tear in a small handful of basil leaves and mix everything together well.
  • Grill cutlets in 2 batches for 2 1/2 minutes on each side. Rest for 3 minutes. Serve pumpkin salad and cutlets on plates, sprinkle with remaining stuffing mixture, and garnish with lemon wedges. Enjoy!

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