500g butternut pumpkin, peeled, cubed
1 large red capsicum, thickly sliced
1 large zucchini, thickly sliced
2 medium red onions, cut into thin wedges
4 garlic cloves, peeled
2 tablespoons olive oil
1 tablespoon Tuscan seasoning
8 (100g each) lamb rump steaks, trimmed
Step 1Preheat oven to 220°C/200°C fanforced. Place pumpkin, capsicum, zucchini, onion, garlic, oil and seasoning in a large baking dish. Season with pepper. Toss to combine.
Step 2Place lamb, in a single layer, over vegetables. Bake, turning lamb halfway through cooking, for 20 to 25 minutes for medium or until cooked to your liking. Serve.
- High protein
- Low carb
- Low sodium
- Lower gi
All nutrition values are per serve
Variation: You could use Moroccan or cajun seasoning instead of Tuscan, and pork chops instead of lamb.
- Author: Cathy Holt
- Image credit: Cath Muscat & Mark O'Meara
- Publication: Super Food Ideas