This dish looks amazing but it’s a cinch! Let it roast while you sip on your wine.
Ingredients
- 2 lamb racks (6 cutlets on each rack), French trimmed
- 75g Danish feta, crumbled
- 40g (1/4 cup) pistachio kernels, finely chopped
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh continental parsley
- 1 lemon, rind finely grated
- 3/4 teaspoon ground cumin
- 1kg butternut pumpkin, seeded, cut into 8 wedges
- 1 1/2 tablespoons olive oil
- 3 teaspoons honey
- 1/4 teaspoon dried chilli flakes
- 130g (1/2 cup) Tamar Valley Greek Style Yoghurt
- 2 teaspoons tahini
- Baby rocket leaves, to serve
Method
- Step 1Preheat oven to 180C. Cut along the length of each lamb rack, close to the bones, to create a pocket. Combine the feta, pistachio, mint, parsley, lemon rind and 1/4 teaspoon cumin in a bowl. Season. Divide between the pockets. Tie at 2cm intervals. Season.
- Step 2Place the pumpkin on a lined baking tray. Drizzle over 1 tablespoon of oil. Drizzle over 2 teaspoons of honey. Sprinkle with chilli flakes and remaining cumin. Season. Roast for 15 minutes.
- Step 3Meanwhile, heat the remaining oil in a roasting pan over medium-high heat. Cook the lamb, turning, for 4-5 minutes or until browned. Drain the excess fat from the roasting pan.
- Step 4Transfer lamb to oven. Roast with the pumpkin for 25 minutes for medium or until lamb is cooked to your liking and pumpkin is tender. Transfer lamb to a plate. Cover and rest for 10 minutes.
- Step 5While the lamb is resting, combine the yoghurt, tahini and remaining honey in a small bowl. Season.
- Step 6Remove the string from the lamb. Cut each lamb rack in half. Divide the lamb, pumpkin and rocket among plates. Serve with yoghurt mixture.
- Low carb
- Lower gi
Nutrition
2397 kj
Energy
33g
Fat Total
11g
Saturated Fat
7g
Fibre
38g
Protein
106mg
Cholesterol
320.87mg
Sodium
23g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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