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Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide the lamb and pumpkin mixture among serving plates. Sprinkle the pumpkin with fetta, pine nuts and parsley to serve.
