Serve spicy chargrilled lamb chops with tender roast pumpkin and everyone will be asking for more!
Ingredients
- 1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 8 lamb loin chops, trimmed of excess fat
- 2 cups rocket leaves
- Extra lemon wedges, to serve
Method
- Step 1Preheat oven to 220°C. Toss pumpkin in a roasting pan with rosemary, 1 tablespoon oil, salt and pepper. Roast for 25 minutes until golden and tender.
- Step 2Heat a chargrill pan on medium-high heat. Mix zest, oregano, cumin, remaining oil, salt and pepper, then rub into lamb. Cook 3-4 minutes each side for medium, or to your liking. Place on a plate and squeeze lemon juice over. Rest for 5 minutes. Serve with pumpkin, rocket and lemon wedges.
Nutrition
1319 kj
Energy
17.8g
Fat Total
5.6g
Saturated Fat
3.7g
Fibre
23.6g
Protein
60mg
Cholesterol
120mg
Sodium
13.1g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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