Don’t let the midweek rush get the better of you! This lemon and thyme lamb promises smooth sailing.
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 1Preheat 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 2Meanwhile, 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 3Coat 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 4Heat 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 5Place pumpkin mixture in a large bowl. Add spinach and lemon juice. Toss gently to combine. Serve lamb with salad.
- Low carb
- Lower gi
Nutrition
3004 kj
Energy
43.3g
Fat Total
15.6g
Saturated Fat
7.7g
Fibre
38.4g
Protein
171mg
Cholesterol
450mg
Sodium
44.4g
Carbs (total)
All nutrition values are per serve
Notes
Prepare in advance: Follow recipe to end of step 3. Allow vegies to cool. Place in airtight container. Refrigerate for up to 2 days. Place crumbed lamb in airtight container. Refrigerate for up to 2 days.
- Author: Liz Macri
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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