LEMON AND OREGANO LAMB WITH ROAST PUMPKIN
Ingredients:
- 250g pumpkin peeled, seeds removed, cut into cubes
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon extra virgin olive oil (7g)
- Finely grated zest & juice of 1 large lemon, plus lemon wedges to serve
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 150g Lean Lamb Leg
- 100g rocket leaves (any types of lettuce)
- Salt and pepper to taste
Method:
- Preheat oven to 220°C. Toss pumpkin in a roasting pan with rosemary, ½ teaspoon olive oil, salt, and pepper. Roast for 25 minutes or until golden and tender.
- Heat a char grill pan over medium-high heat. Combine lemon zest, oregano, cumin, remaining oil, salt, and pepper in a bowl. Add lamb and turn to coat. Cook lamb 3-4 minutes each side for medium or to your liking. Place on a plate and squeeze over lemon juice. Rest, loosely covered with foil, for 5 minutes.
- Serve with roasted pumpkin, rocket, and lemon wedges.
Nutrition Facts:
- Calories: 483.6 Cal
- Protein: 34.3g
- Carbs: 33.1g
- Fat: 26.7g
