Lamb with roast pumpkin salad

Cooking Salads Lamb with roast pumpkin salad

Lamb chops are delightful with this tasty pumpkin, spinach and feta salad.

Lables: Low carb Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 230°C. Line a baking dish with baking paper. Place pumpkin in a single layer in baking dish. Spray with oil. Season with salt and pepper. Turn pumpkin. Repeat with oil and salt and pepper. Roast for 20 minutes, turning once, until tender.
  2. Preheat a barbecue grill or chargrill on medium-high heat. Spray both sides of lamb with oil. Season with salt and pepper. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
  3. Place spinach, pine nuts and feta in a bowl. Toss to combine. Whisk vinegar, oil, garlic and salt and pepper in a jug. Add to salad with pumpkin. Toss gently to combine.
  4. Serve lamb with roast pumpkin salad.

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300g butternut pumpkin, peeled, deseeded, cut into thin wedges
olive oil cooking spray
4 lean lamb cutlets
25g baby spinach leaves
1 tbsp pine nuts, toasted
50g feta, cut into small cubes
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 garlic clove, crushed

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
1 people
Method
Baking
Category
Salads
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