Sumac Lamb with Pumpkin and Borlotti Bean Salad
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
If you haven’t tried sumac spice before you’re in for a real treat! Coating the lamb, it provides a tangy lemony flavour which compliments the pumpkin and radish of the salad.
Ingredients
Butternut pumpkin
500 g, cut into 2cm pieces
Lamb Frenched cutlet or rack, raw
416 g, (buy 4 x 130g), fat trimmed, 3 cutlets per serve
Ground sumac
1 tsp
Lemon juice
1 tbs
Olive oil
1 tbs
Honey
1 tsp
Cooked borlotti beans
230 g, (1 x 400g can)
White radish
4 individual, thinly sliced
Fresh flat-leaf parsley
½ cup(s)
Oil spray
2 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Whisk juice, oil and honey in a large bowl. Add pumpkin, beans, radish and parsley. Toss gently to combine. Serve lamb with salad.
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