Midweek Meals - These Dishes Promise Smooth Sailing (Part 2) - Lemon and thyme lamb with warm pumpkin salad

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Lemon and thyme lamb with warm pumpkin salad

Description: Lemon and thyme lamb with warm pumpkin salad

Lemon and thyme lamb with warm pumpkin salad

 

·         Serves 4

·         Prep 15 minutes Cook 25 minutes

Ingredient

·         700g butternut pumpkin, peeled,cut into 3cm pieces

·         Olive oil cooking spray

·         300g can chickpeas, drained, rinsed

·         200g grape tomatoes, halved

·         ¼ cup plain flour

·         2 eggs

·         ²⁄³ cup dried breadcrumbs

·         1 tablespoon finely chopped fresh thyme leaves

·         1 tablespoon finely grated lemon rind

·         8 lamb cutlets

·         2 tablespoons olive oil

·         75g baby spinach

·         2 tablespoons lemon juice

Recipe

1.    Preheat oven to 220°C/200°C 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.    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.    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.    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.    Place pumpkin mixture in a large bowl. Add spinach and lemon juice. Toss gently to combine. Serve lamb with salad.

 

Nutrition: (per serve) 3004kJ; 43.3g fat; 15.6g sat fat; 38.4g protein; 44.4g carbs; 7.7g fibre; 171mg chol; 450mg sodium.

 
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