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15 minutes
35 minutes
50 minutes
- 500g butternut pumpkin, peeled, cubed
- 1 large red capsicum, thickly sliced
- 1 large zucchini, thickly sliced
- 2 medium red onions, cut into thin wedges
- 4 garlic cloves, peeled
- 36.40 gm olive oil
- 10.00 gm Tuscan seasoning
- 8 (100g each) lamb rump steaks, trimmed
- Preheat the oven to 220°C/200°C fan-forced. Combine pumpkin, capsicum, zucchini, onion, garlic, oil and seasoning in a large baking dish. Season with pepper and mix well.
- Arrange the lamb in a cozy bed of vegetables. Bake for 20 to 25 minutes, flipping the lamb halfway through, until it reaches your preferred level of doneness. Enjoy served hot.
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