Stay well fed with this inspiring stuffed lamb cutlets meal idea - ready in half an hour!
- Preheat a barbecue grill and flat plate to medium–high. Using a small, sharp knife, cut a horizontal slit in side of each cutlet (don't cut all the way through), then open out flat. Place breadcrumbs and pine nuts in a bowl. Pull off 10 basil leaves, roughly chop with 1/4 cup rocket, then add to bowl. Crush in 1 garlic clove and season with pepper. Crumble in feta and combine. Place 1 tablespoon stuffing mixture on one side of each cutlet, fold over to enclose, then brush with oil. Reserve any leftover stuffing.
- Crush remaining garlic clove into a large bowl. Squeeze over juice from 1 lemon, add mustard and 11/2 tablespoons oil. Season with salt and pepper, then whisk to combine.
- Cut pumpkin into 1.5cm pieces. Toss with remaining 2 tablespoons oil and tomato paste, then season. Cook pumpkin on flat plate, turning frequently and drizzling with a little extra oil, if necessary, for 12 minutes or until tender. Add pumpkin and remaining rocket to bowl with dressing. Tear in a small handful of basil leaves and toss to combine.
- Meanwhile, cook cutlets on grill, in 2 batches, for 2 1/2 minutes each side, then rest for 3 minutes. Divide pumpkin salad and cutlets among plates, then scatter with remaining stuffing mixture. Cut remaining lemon into wedges and serve with cutlets.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set