Paired with a hearty pumpkin and lentil winter salad, this Lamb recipe is an easy weeknight meal option that's sure to fill you up.
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
2 tsp olive oil
1 tbs Moroccan seasoning
12 Coles Australian Lamb Cutlets, French trimmed (see tip)
1/2 cup (140g) Greek-style yoghurt
1 tbs tahini
2 tbs lemon juice
400g can lentils, drained
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine pumpkin, carrots, broccoli, oil and half the Moroccan seasoning in a large bowl. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 25 mins or until pumpkin is tender.
Step 2
Meanwhile, combine lamb and remaining Moroccan seasoning in a bowl. Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Combine the yoghurt, tahini and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and top with lamb.
Recipe tip
To French trim the lamb cutlets, use a sharp knife to cut the meat and fat from the end of the cutlet so the bone is exposed.
500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1 bunch Dutch carrots, trimmed
1 head broccoli, cut into florets
2 tsp olive oil
1 tbs Moroccan seasoning
12 Coles Australian Lamb Cutlets, French trimmed (see tip)
1/2 cup (140g) Greek-style yoghurt
1 tbs tahini
2 tbs lemon juice
400g can lentils, drained
Description
Paired with a hearty pumpkin and lentil winter salad, this Lamb recipe is an easy weeknight meal option that's sure to fill you up.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Combine pumpkin, carrots, broccoli, oil and half the Moroccan seasoning in a large bowl. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 25 mins or until pumpkin is tender.
Step 2
Meanwhile, combine lamb and remaining Moroccan seasoning in a bowl. Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Combine the yoghurt, tahini and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and top with lamb.
