Stuffed lamb culets with pumpkin salad

Recipes / Salads

Stay well fed with this inspiring stuffed lamb cutlets meal idea - ready in half an hour!

Recipe «Stuffed lamb culets with pumpkin salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 12 French-trimmed lamb cutlets, 1 1/2 tbsp breadcrumbs, 2 tbsp roasted pine nuts, 1/4 bunch basil, 3 cups rocket , 2 cloves garlic, 125g feta, 70ml extra virgin olive oil, plus extra, to brush and drizzle , 2 lemons, 1 tsp Dijon mustard, 600g peeled butternut pumpkin, 2 tbsp tomato paste.

Ingredients:

  • 12 French-trimmed lamb cutlets 
  • 1 1/2 tbsp breadcrumbs 
  • 2 tbsp roasted pine nuts 
  • 1/4 bunch basil 
  • 3 cups rocket 
  • 2 cloves garlic 
  • 125g feta 
  • 70ml extra virgin olive oil, plus extra, to brush and drizzle 
  • 2 lemons 
  • 1 tsp Dijon mustard 
  • 600g peeled butternut pumpkin 
  • 2 tbsp tomato paste 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.