Sumac Lamb with Pumpkin and Borlotti Bean Salad
Pumpkin, butternut, raw
500 g, cut into 2cm pieces
French trimmed lamb cutlet(s) or rack(s)
416 g, (buy 4 x 130g), fat trimmed, 3 cutlets per serve
Cooked borlotti beans
230 g, (1 x 400g can)
4 individual, thinly sliced
Fresh flat-leaf parsley
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 30–35 minutes or until golden and tender.
- Meanwhile, sprinkle lamb with sumac. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1 minute each side or until browned. Transfer to a baking tray. Bake in oven with pumpkin for 12–15 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes.
- Whisk juice, oil and honey in a large bowl. Add pumpkin, beans, radish and parsley. Toss gently to combine. Serve lamb with salad.