Lemon and thyme lamb with warm pumpkin salad

Lemon and thyme lamb with warm pumpkin salad - cookforever.com

Lemon and thyme lamb with warm pumpkin salad
  • 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, ⅔ 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
  1. Preheat oven to 220C/200C 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.