Lamb with roast pumpkin salad

Lamb with roast pumpkin salad


Lamb chops are delightful with this tasty pumpkin, spinach and feta salad.

The ingredient of Lamb with roast pumpkin salad

  1. 300g butternut pumpkin, peeled, deseeded, cut into thin wedges
  2. olive oil cooking spray
  3. 4 lean lamb cutlets
  4. 25g baby spinach leaves
  5. 1 tablespoon pine nuts, toasted
  6. 50g feta, cut into small cubes
  7. 2 teaspoons balsamic vinegar
  8. 2 teaspoons extra virgin olive oil
  9. 1 garlic clove, crushed

The instruction how to make Lamb with roast pumpkin salad

  1. Preheat oven to 230u00b0C. Line a baking dish with baking paper. Place pumpkin in a single layer in baking dish. Spray with oil. Season with salt and pepper. Turn pumpkin. Repeat with oil and salt and pepper. Roast for 20 minutes, turning once, until tender.
  2. Preheat a barbecue grill or chargrill on medium-high heat. Spray both sides of lamb with oil. Season with salt and pepper. Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.
  3. Place spinach, pine nuts and feta in a bowl. Toss to combine. Whisk vinegar, oil, garlic and salt and pepper in a jug. Add to salad with pumpkin. Toss gently to combine.
  4. Serve lamb with roast pumpkin salad.

Nutritions of Lamb with roast pumpkin salad

calories: 837.217 calories
calories: 53 grams fat
calories: 18 grams saturated fat
calories: 23 grams carbohydrates
calories: 17 grams sugar
calories: 64 grams protein
calories: 194 milligrams cholesterol
calories: 712.25 milligrams sodium
calories: NutritionInformation

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