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Lemon and oregano lamb chops with roast pumpkin

Name: Lemon and oregano lamb chops with roast pumpkin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes; 1 tablespoon chopped fresh rosemary; 2 tablespoons olive oil; Finely grated zest & juice of 1 large lemon, plus lemon wedges to serve; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 8 lamb loin chops, trimmed; 2 cups rocket leaves

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Serve spicy chargrilled lamb chops with tender roast pumpkin and everyone will be asking for more.

1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
Finely grated zest & juice of 1 large lemon, plus lemon wedges to serve
1 tablespoon dried oregano
2 teaspoons ground cumin
8 lamb loin chops, trimmed
2 cups rocket leaves

Method

1.

Preheat oven to 220°C. Toss pumpkin in a roasting pan with rosemary, 1 tablespoon oil, salt and pepper. Roast for 25 minutes or until golden and tender.
2.

Heat a chargrill pan over medium-high heat. Combine lemon zest, oregano, cumin, remaining 1 tbs 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.
3.

Serve with pumpkin, rocket and lemon wedges.