- 600g butternut pumpkin, peeled, seeded
- 250g grape tomatoes
- 400g can chickpeas
- 1 bulb garlic
- 80ml (1/3 cup) olive oil
- 1/2 bunch flat-leaf parsley
- 75g (1 cup) panko (Japanese) breadcrumbs (see note)
- 2 lemons
- 75g (1/2 cup) plain flour
- 2 eggs
- 8 lamb cutlets
- 2 teaspoons red wine vinegar
- 75g feta
- Step 1Preheat 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 2Drizzle 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 3Heat 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 4Squeeze 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.
Panko breadcrumbs are from the Asian section of supermarkets and Asian food shops. Substitute dried breadcrumbs.
- Author: Sophia Young
- Image credit: Ben Dearnley
- Publication: MasterChef