- 2 teaspoons caster sugar
- 125ml (1/2 cup) extra virgin olive oil
- 80ml (1/3 cup) lemon juice
- 1/4 cup chopped fresh mint
- 3 garlic cloves, finely chopped
- 1.5kg boneless lamb shoulder
- 1 cup watercress sprigs, plus extra to serve
- 250g frozen broad beans, blanched, peeled
- 1/2 (about 1kg) butternut pumpkin, thickly sliced
- 1/4 cup honey, warmed
- 2 teaspoons ground cinnamon
- 150g feta, sliced
- Step 1Combine sugar, half the oil, 1/4 cup of the lemon juice, 2 tablespoons of the mint and two-thirds of the garlic in a glass dish. Season. Add the lamb. Turn to coat. Cover. Place in fridge overnight to marinate.
- Step 2Process watercress, remaining mint and garlic and 1 tablespoon of remaining oil in a food processor until smooth. Add broad beans and remaining juice. Process to a coarse paste. Stir in 1 tablespoon of remaining oil. Season.
- Step 3Preheat oven to 200°C/180°C fan forced. Heat a chargrill on medium-high. Season lamb with salt and chargrill for 5 minutes each side. Transfer to a baking dish and roast for 40 minutes.
- Step 4Meanwhile, cook pumpkin on the chargrill on medium-high for 5 minutes each side or until charred. Transfer to a lined baking tray. Combine honey, cinnamon and remaining oil. Drizzle over pumpkin.
- Step 5Remove lamb from oven and set aside to rest. Roast the pumpkin for 10 minutes or until tender. Transfer pumpkin to a platter. Slice lamb and serve with pumpkin, bean puree, feta and extra watercress sprigs.
- Low carb
- Lower gi
Cinnamon is the perfect match for sweet pumpkin, adding a fragrant aroma.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine