Photo of Greek-style lamb with sun-dried tomato and feta crumble by WW

Greek-style lamb with sun-dried tomato and feta crumble

9
9
9
SmartPoints® value per serving
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Moderate
Fill your kitchen with the succulent aroma of lamb and feta, your nose will thank you

Ingredients

Pumpkin

540 g, (buy 600g), peeled, cut into thin wedges

Dried oregano

½ tsp

Fresh dill

1 tbs, finely chopped

Ground coriander

2 tsp

Lean lamb backstrap

576 g, (buy 4x180g)

Oil spray

1 x 3 second spray(s)

Feta cheese

75 g, crumbled

Rocket

25 g

Black olives, drained

¼ cup(s), (40g kalamata), pitted, coarsely chopped

Sun-dried tomatoes in oil

50 g, drained, coarsely chopped

Lemon juice

2 tsp

Olive oil

2 tsp

Instructions

  1. Boil, steam or microwave pumpkin until almost tender. Drain, refresh under cold water, then drain again.
  2. Rub herbs all over lamb. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Cook pumpkin and lamb, turning, for 7–10 minutes or until lamb is cooked to your liking. Rest, then thickly slice.
  3. Place feta, baby rocket leaves, olives and sun-dried tomatoes in a medium bowl, tossing to combine. Top with lamb slices, then drizzle with juice and oil. Season with salt and freshly ground black pepper and serve.