Topped with a tangy yoghurt mixture and served with a hearty broad bean and pumpkin salad, these sumac lamb cutlets make for a deliciously filling meal.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
700g pkt Coles Diced Butternut Pumpkin
2 tbs olive oil
2 zucchini, ends trimmed, thinly sliced into ribbons
12 (about 1kg) Coles Australian lamb cutlets, French-trimmed
2 tsp sumac
2 tsp paprika
2tbs white wine vinegar
1 tsp Dijon mustard
400g can chickpeas, rinsed, drained
100g baby rocket leaves
100g marinated feta, crumbled
½ cup (140g) Greek-style yoghurt
1 tbs lemon juice
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 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and drizzle with 2 tsp of the oil. Season with salt and pepper. Toss to combine. Bake, turning occasionally, for 20 mins or until golden brown and tender.
Step 2
Meanwhile, preheat a chargrill on high. Brush zucchini with a little of the remaining oil. Cook for 1 min each side or until lightly charred.
Step 3
Combine the lamb cutlets, sumac and half the paprika in a large bowl. Season with salt and pepper. Cook the lamb on the chargrill for 2 mins each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 mins to rest.
Step 4
Combine the vinegar, mustard and remaining oil in a screw-top jar. Shake to combine. Combine the pumpkin, zucchini, chickpeas and rocket in a large bowl. Drizzle with dressing and toss to combine. Divide among serving plates and sprinkle with the feta.
Step 5
Combine the yoghurt, lemon juice and remaining paprika in a bowl. Serve salad with the cutlets and the yoghurt mixture.
