Name: Sumac lamb cutlets with chickpeas and pumpkin
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 700g pkt diced butternut pumpkin; 36.40 gm olive oil; 2 zucchini, ends trimmed, thinly sliced into ribbons; 12 (about 1kg) lamb cutlets, French-trimmed; 2 tsp sumac; 5.00 gm paprika; 40.00 ml white wine vinegar; 5.90 gm Dijon mustard; 400g can chickpeas, rinsed, drained; 100g baby rocket leaves; 100g marinated feta, crumbled; 140g yoghurt; 21.00 gm lemon juice

Sumac lamb cutlets with chickpeas and pumpkin

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Whip up a quick and flavorful meal with tangy sumac lamb, hearty chickpeas, and savory pumpkin.

Ingredients:

700g pkt diced butternut pumpkin
2 zucchini, ends trimmed, thinly sliced into ribbons
12 (about 1kg) lamb cutlets, French-trimmed
2 tsp sumac
5.00 gm paprika
40.00 ml white wine vinegar
400g can chickpeas, rinsed, drained
100g baby rocket leaves
100g marinated feta, crumbled
140g yoghurt

Instructions:

Preheat your oven to 200C. Line a baking tray with baking paper. Spread the pumpkin on the tray, drizzle with 2 tsp of oil, season with salt and pepper, and toss to coat. Bake for 20 mins, turning occasionally, until golden brown and tender.
Preheat a blazing hot chargrill. Brush zucchini with a touch of the remaining oil and grill for 1 minute on each side until lightly charred.
In a large bowl, mix lamb cutlets with sumac and half of the paprika. Season with salt and pepper. Grill the lamb for 2 minutes on each side for medium doneness. Rest on a plate, covered with foil, for 5 minutes before serving.
In a screw-top jar, shake together the vinegar, mustard, and remaining oil. In a large bowl, mix pumpkin, zucchini, chickpeas, and rocket. Drizzle with the dressing, toss well to combine. Serve on plates and sprinkle with feta.
In a bowl, mix together the yogurt, lemon juice, and the remaining paprika. Serve the salad alongside the cutlets with the yogurt mixture.

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