Ingredients
- 2 (about 250g each) lamb backstrap (eye of loin)
- 1 tablespoon coarsely chopped rosemary
- 1 garlic clove, crushed
- 2 tablespoons extra virgin olive oil
- 800g kent pumpkin, seeded, peeled, cut into wedges, each wedge cut into 1cm-thick slices
- 1 cup (100g) walnut halves
- 1 bunch rocket, ends trimmed
- 200g marinated goat's feta, coarsely crumbled
- 1 tablespoon red wine vinegar
Method
- Step 1Preheat oven to 200°C. Combine lamb, rosemary, garlic and 2 teaspoons of oil in a large bowl. Set aside for 30 minutes to develop the flavours.
- Step 2Meanwhile, line an oven tray with baking paper. Place pumpkin on tray and drizzle with 1 teaspoon of oil. Season with salt and pepper. Bake in oven, turning occasionally, for 30 minutes or until golden and tender. Remove from oven.
- Step 3Place walnuts on an oven tray. Bake in oven for 5 minutes or until lightly toasted.
- Step 4Heat a barbecue or chargrill pan on high. Season lamb with salt and pepper. Cook on grill for 3-4 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest. Thickly slice across the grain.
- Step 5Arrange rocket, pumpkin, walnuts and feta on serving plates. Whisk vinegar and remaining oil together in a bowl and season. Drizzle over salad. Top with lamb.
- Low carb
- Low sodium
- Lower gi
Nutrition
2691 kj
Energy
45g
Fat Total
12g
Saturated Fat
7g
Fibre
43g
Protein
103mg
Cholesterol
263.26mg
Sodium
13g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Andrew Lehmann
- Publication: Notebook:
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