Crumbed lamb cutlets with warm pumpkin salad

Method

• Step 1
  Preheat oven to 220C fan-forced. Meanwhile, cut pumpkin into 2cm pieces and place with tomatoes in a roasting pan. Rinse and drain chickpeas, then pat dry with paper towel. Break garlic into unpeeled cloves and add to pan with chickpeas.
• Step 2
  Drizzle pumpkin mixture with 2 tablespoons oil, season with salt and pepper, then roast, stirring halfway, for 20 minutes or until pumpkin is tender. Meanwhile, tear leaves from parsley. Finely chop handful and place in a bowl. Reserve remainder to serve. Add breadcrumbs to bowl, then zest over 1 lemon. Reserve lemon. Line a tray with baking paper. Place flour in a second bowl and season. Crack eggs into a third bowl and lightly beat. Dust lamb with flour, shaking off excess, dip in eggs, then coat in breadcrumb mixture. Place on lined tray, then refrigerate until needed.
• Step 3
  Heat remaining 2 tablespoons oil in a large frying pan over medium heat. Cook cutlets, in 2 batches, for 2 1/2 minutes each side or until crumbs are golden and meat is still pink in centre.
• Step 4
  Squeeze juice from reserved lemon over pumpkin mixture, drizzle with vinegar, then transfer to a platter. Cut remaining lemon into wedges. Crumble feta over pumpkin mixture, then scatter with reserved parsley. Top with cutlets and serve with lemon wedges.