0:15

To Prep

0:25

To Cook

13

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Lemon and thyme lamb with warm pumpkin salad

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 220C/200C fan-forced. Place pumpkin on a baking tray. Spray with oil. Toss to coat. Season with salt and pepper. Bake for 20 minutes, adding chickpeas and tomatoes to tray for the last 8 minutes of cooking or until tender.

    2. Step 2

      Meanwhile, place flour on a plate. Season with salt and pepper. Lightly beat eggs in a shallow bowl. Combine breadcrumbs, thyme and lemon rind on a plate.

    3. Step 3

      Coat 1 lamb cutlet in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a large plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture.

    4. Step 4

      Heat oil in a large frying pan over medium-high heat. Add cutlets. Cook for 3 minutes each side for medium or until cooked to your liking.

    5. Step 5

      Place pumpkin mixture in a large bowl. Add spinach and lemon juice. Toss gently to combine. Serve lamb with salad.

    Prepare in advance: Follow recipe to end of step 3. Allow vegies to cool. Place in airtight container. Refrigerate for up to 2 days. Place crumbed lamb in airtight container. Refrigerate for up to 2 days.