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How to make Lamb with roast pumpkin salad

Yield = 1
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • 300g butternut pumpkin, peeled, deseeded, cut into thin wedges
  • olive oil cooking spray
  • 4 lean lamb cutlets
  • 25g baby spinach leaves
  • 1 tablespoon pine nuts, toasted
  • 50g feta, cut into small cubes
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, crushed

Method

  • Step 1 Preheat oven to 230°C. Line a baking dish with baking paper. Place pumpkin in a single layer in baking dish. Spray with oil. Season with salt and pepper. Turn pumpkin. Repeat with oil and salt and pepper. Roast for 20 minutes, turning once, until tender.
  • Step 2 Preheat a barbecue grill or chargrill on medium-high heat. Spray both sides of lamb with oil. Season with salt and pepper. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
  • Step 3 Place spinach, pine nuts and feta in a bowl. Toss to combine. Whisk vinegar, oil, garlic and salt and pepper in a jug. Add to salad with pumpkin. Toss gently to combine.
  • Step 4 Serve lamb with roast pumpkin salad.