Lamb with pumpkin and lentil winter salad
Bring simple and delicious winter flavours to life in this Lamb with pumpkin and lentil winter salad!
Ingredients
500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
2 tsp olive oil
1 tbsp Moroccan seasoning
12 Lamb Cutlets, French trimmed
1/2 cup (140g) Greek-style yoghurt
1 tbsp tahini
2 tbsp lemon juice
400g can lentils, drained
PREP & COOK TIME 1HR | SERVES 5-6
Method
Preheat oven to 200C. Combine pumpkin, carrots, broccoli, oil and half the Moroccan seasoning in a large bowl. Roast, occasionally turning, for 25 mins or until pumpkin is tender. Line a baking tray with baking paper. Arrange in a single layer on the lined tray.
Meanwhile, combine lamb and remaining Moroccan seasoning in a bowl. Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 mins on each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside 5 mins to rest.
Combine the yoghurt, tahini and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Drizzle with the yoghurt mixture and top with lamb. Divide among serving plates.
