Topped with fetta and pinenuts, these lamb cutlets with pumpkin make for a warming dish that's sure to fill you up.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes, + cooling time
+ cooling time
Ingredients
½ cup (125ml) marsala wine or apple juice
½ butternut pumpkin (about 1kg), peeled, seeded, cut crossways into 2cm wedges
¼ cup (60ml) extra virgin olive oil
12 Coles Australian Lamb Cutlets
Extra virgin olive oil, extra, to brush
50g fetta, crumbled
¼ cup (40g) pine nuts, toasted
2 tbs chopped flat-leaf parsley
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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 2-2½ 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.
Tip: MATCH WITH... Beyond the Wilderness Pinot Noir available at Liquorland
