Cajun Lamb with Pumpkin and Chickpea Succotash

Cajun Lamb with Pumpkin and Chickpea Succotash

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 12, 2017.

We've used chickpeas and added roast pumpkin in this succotash. Delish!


Ingredients

PUMPKIN AND CHICKPEA SUCCOTASH

  • 400g peeled pumpkin, diced 1.5cm
  • 1 capsicum, core and seeds removed and very thinly sliced
  • 1 corn cob, husk and silk removed
  • 1 can chickpeas, drained and rinsed

CAJUN LAMB

  • 300g lamb rump steaks (at room temperature)
  • 1½ tablespoons Cajun spice mix

TO SERVE

  • 100g feta cheese, crumble
  • 3 tablespoons coriander leaves
  • 30g pumpkin seeds

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to medium (if using).
  2. Toss pumpkin and capsicum on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes, until starting to soften.
  3. Pat lamb dry with paper towels. Place lamb on a plate, drizzle with oil and season with Cajun spice mix and salt. Set aside.
  4. Stand corn cob on its end on a chopping board and use a sharp knife to cut downwards to remove kernels. Set corn kernels aside.
  5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan, cover and allow to rest about 5 minutes before slicing in half against the grain.
  6. When pumpkin has been cooking for 15 minutes, remove tray from oven and sprinkle over corn and chickpeas. Return to oven for about 5 minutes, or until chickpeas are warmed through and pumpkin is tender.
  7. divide pumpkin and chickpea succotash between plates. Top with feta cheese and slices of Cajun lamb. Garnish with coriander leaves and pumpkin seeds.

Nutritional Information

Energy 2154 kj
515 kcal
Protein 42.9g
Carbohydrate 27.4g
Fat 22.0g