Lamb with roast pumpkin salad

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

Recipe «Lamb with roast 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: 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.

Ingredients:

• 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 

Instructions

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.