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How to make Barbecued spiced lamb chops with pumpkin & salad

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 1 large lemon
  • 3 cloves garlic
  • 1 teaspoon dried chilli flakes
  • 2 teaspoons fennel seeds
  • 1 tablespoon rosemary leaves
  • 90ml extra virgin olive oil
  • 8 lamb loin chops
  • 1/4 (800g) jap pumpkin
  • 1 bunch rocket
  • 100g goat’s cheese

Method

  • Step 1 Preheat a barbecue or chargrill pan over medium–high heat. Meanwhile, zest and juice the lemon, keeping the zest and juice separate. Using a mortar and pestle, grind garlic and 1 teaspoon salt to a paste, then stir in lemon zest, 2 tablespoons lemon juice, chilli flakes, fennel seeds, rosemary and 80ml (1/3 cup) oil. Reserve remaining juice. Transfer one-third of the marinade to a small bowl and reserve for serving.
  • Step 2 Divide remaining marinade between 2 large bowls. Add lamb to 1 bowl, toss well to coat, then marinate for 5 minutes.
  • Step 3 Meanwhile, cut pumpkin into 2cm-thick wedges, then halve wedges widthwise. Place in a single layer on a large, microwave-safe plate. Cover with plastic wrap and microwave on full power for 5 minutes or until almost tender. Drain liquid, then add pumpkin to second large bowl with marinade. Toss to coat.
  • Step 4 Barbecue lamb for 4 minutes each side or until almost cooked through. Rest for 5 minutes. Meanwhile, barbecue pumpkin for 2 minutes each side or until lightly charred.
  • Step 5 To make salad, whisk 1 teaspoon reserved lemon juice, remaining 2 teaspoons oil and a pinch of salt in a large bowl. Add rocket and toss to combine. Crumble over goat's cheese.
  • Step 6 Divide lamb and pumpkin among plates and drizzle with reserved marinade. Serve with salad.