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How to make Lemon and thyme lamb with warm pumpkin salad

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

700g butternut pumpkin, peeled, cut into 3cm pieces
Olive oil cooking spray
300g can chickpeas, drained, rinsed
200g grape tomatoes, halved
1/4 cup plain flour
2 eggs
2/3 cup dried breadcrumbs
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely grated lemon rind
8 lamb cutlets
2 tablespoons olive oil
75g baby spinach
2 tablespoons lemon juice

Method

Step 1 Preheat oven to 220C/200C fan-forced. Place pumpkin on a baking tray. Spray with oil. Toss to coat. Season with salt and pepper. Bake for 20 minutes, adding chickpeas and tomatoes to tray for the last 8 minutes of cooking or until tender.
Step 2 Meanwhile, place flour on a plate. Season with salt and pepper. Lightly beat eggs in a shallow bowl. Combine breadcrumbs, thyme and lemon rind on a plate.
Step 3 Coat 1 lamb cutlet in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a large plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture.
Step 4 Heat oil in a large frying pan over medium-high heat. Add cutlets. Cook for 3 minutes each side for medium or until cooked to your liking.
Step 5 Place pumpkin mixture in a large bowl. Add spinach and lemon juice. Toss gently to combine. Serve lamb with salad.