Lamb · 40 minutes · Serves 4
Lamb backstrap with pumpkin, feta and rocket
Made with Backstrap from Our Range.
Ingredients
- 2 lamb backstraps (about 600 g)
- 1 tbsp olive oil, salt and pepper
- 800 g butternut pumpkin, cut into 2 cm pieces
- 2 tbsp olive oil for the pumpkin
- 100 g rocket
- 100 g feta, crumbled
- 2 tbsp toasted pepitas
- Dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar
Method
- Heat the oven to 200°C (180°C fan-forced). Toss the pumpkin in oil and salt and roast for 25 to 30 minutes until golden.
- Rub the lamb with oil and season. Cook in a hot frying pan or on the barbecue for 3 to 4 minutes each side for medium rare (about 57°C in the centre).
- Rest for 5 minutes, then slice.
- Toss the rocket, pumpkin, feta and pepitas with the dressing and top with the sliced lamb.