Rosemary Lamb with Pumpkin Salad

This recipe was created using this Kleenmaid appliance (click for more info).

What you will need:

  • 400-500g rack of lamb cut into cutlets (or bought lamb cutlets)
  • 4 sprigs of rosemary
  • ½ butternut pumpkin, cut into 2cm cubes
  • 1 apple, cut into match sticks
  • 4 handfuls of spinach and rocket
  • 4 tablespoons of goats cheese
  • 2 tablespoons of pine nuts, toasted
  • Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar

How to make it:

Preheat the oven to 200⁰C. Toss the pumpkin with a bit of extra virgin olive oil, salt and pepper and bake for 3-40 minutes or until tender.

Meanwhile, press a small leaf of rosemary into one side of each lamb cutlet. Drizzle with a little bit of extra virgin olive oil and fry in a fry pan on medium-high heat for 1-2 minutes each side (more if they are thick). Leave to rest for a couple of minutes while you combine the salad.

Combine the pumpkin, spinach, rocket, goats cheese and pine nuts and pour over the dressing.  Divide the salad and cutlets between four plates and serve.

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