Thyme & Rosemary Lamb with Pumpkin & Salsa Verde

Thyme & Rosemary Lamb with Pumpkin & Salsa Verde

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, September 8, 2019.
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Ingredients

PUMPKIN

  • 1 pack pumpkin wedges
  • 1/4 red onion, cut into 2cm-thick wedges
  • 1 clove garlic, minced
  • 2 tsp sliced almonds
  • 1/2 Tbsp balsamic vinegar

LAMB

  • 1 pack lean lamb rump steak
  • 1 pack rosemary thyme blend

GREENS

  • 1/2 broccoli, cut into small florets
  • 1/2 pack baby spinach

TO SERVE

  • 1 Tbsp salsa verde

Steps

  1. Preheat oven 220°C. Bring a pot of salted water to the boil.
  2. Prep & cook pumpkin. Toss pumpkin, onion wedges and garlic on a lined oven tray with 1/4 tsp oil. Season and roast in oven for about 20 minutes. Remove from oven and add almonds to tray. Cook for 5 more minutes, until almonds are golden and vegetables tender. Add balsamic vinegar to tray and toss to coat.
  3. Marinate lamb. Pat lamb dry and season with salt. Coat in rosemary thyme blend and leave to marinate. When pumpkin has about 15 minutes cook time remaining, cook lamb.
  4. Cook lamb. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Cook lamb for 4-5 minutes each side for medium (depending on thickness), or cooked to your liking. Rest, covered, before slicing thinly. Toss through resting juices before serving.
  5. Prep & cook greens. Cook broccoli in pot of boiling water for 3-4 minutes, until tender. Drain and return to pot with spinach. Season to taste.
  6. Serve pumpkin, greens and lamb topped with salsa verde.

Nutritional Information

Energy 1872 kj
447 kcal
Protein 39.1g
Carbohydrate 21.8g
Fat 20.3g