Curtis Stone’s lamb cutlets with fetta, pumpkin and pine nuts
Served with roasted pumpkin and sprinkled with fetta, this lamb recipe is a must-try. It’s perfect for dinner or a weekend lunch.
Note: + cooling time
- 1/2 cup (125ml) marsala wine or apple juice
- 1/2 butternut pumpkin (about 1kg), peeled, seeded, cut crossways into 2cm wedges
- 1/4 cup (60ml) extra virgin olive oil
- 12 Coles Australian Lamb Cutlets
- Extra virgin olive oil, extra, to brush
- 50g fetta, crumbled
- 1/4 cup (40g) pine nuts, toasted
- 2 tbs chopped flat-leaf parsley
Preheat oven to 220°C (200°C fan-forced). Place wine or apple juice in a small saucepan over high heat and cook, stirring occasionally, for 2-3 mins or until the liquid reduces by half. Set aside to cool slightly.
In a large bowl, toss the pumpkin with the wine or apple juice and oil. Season with salt and pepper. Arrange the pumpkin mixture in a single layer on a large rimmed baking tray. Roast for 20 mins or until pumpkin is brown underneath. Turn the pumpkin and cook for a further 10 mins or until the pumpkin is tender and golden.
Meanwhile, heat a chargrill or non-stick frying pan over high heat. Brush the lamb with extra oil and season with salt and pepper. Cook the lamb for 2-2 1/2 mins each side or until the lamb is browned and an instant-read meat thermometer registers 54°C when inserted into the centre of the lamb for medium-rare doneness. Using tongs, sear the sides of the cutlets on the grill.
Divide the lamb and pumpkin mixture among serving plates. Sprinkle the pumpkin with fetta, pine nuts and parsley to serve.