We love the melt-in-your-mouth soft feta and pumpkin pieces in this lamb recipe.
Ingredients
- 750g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
- Olive oil, to drizzle
- 300g natural yoghurt
- 1 garlic clove, crushed
- 1/3 cup fresh mint leaves, chopped
- 1 Lebanese cucumber, finely chopped
- 1 small fresh red chilli, halved, deseeded, finely chopped
- 2 tablespoons water
- 55g (1/3 cup) pine nuts
- 2 teaspoons olive oil
- 2 tablespoons Moroccan seasoning
- 2 (about 500g) lamb eye of loin (backstraps)
- 100g baby spinach leaves
- 2 Lebanese cucumbers, thinly sliced
- 1 x 180g ctn South Cape Persian feta, drained, crumbled
Method
- Step 1Preheat oven to 200°C. Place the pumpkin on a baking tray. Drizzle over a little oil and toss to coat. Roast for 20 minutes or until tender. (Alternatively, place pumpkin in a microwave-safe dish. Cook, covered, on High/800watts/100% for 4-5 minutes or until tender).
- Step 2Meanwhile, combine the yoghurt, garlic, mint, cucumber, chilli and water in a bowl. Season with salt and pepper.
- Step 3Heat a large frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted. Transfer to a heatproof bowl.
- Step 4Heat the oil in the frying pan over medium-high heat. Sprinkle seasoning over the lamb. Add to the pan and cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thickly slice across the grain.
- Step 5Place the pumpkin, lamb, spinach, cucumber and pine nuts in a large bowl and gently toss until just combined. Divide among serving plates. Top with feta. Serve with the yoghurt mixture.
- Low carb
- Lower gi
Nutrition
2446 kj
Energy
34g
Fat Total
12g
Saturated Fat
6g
Fibre
46g
Protein
122mg
Cholesterol
696.03mg
Sodium
16g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Kate Asplin, Toowong, Qld – Reader recipe
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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