Cajun Spiced Lamb with Maple Roasted Pumpkin, Broccoli and Feta

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 10, 2017.

Marinate lamb with Cajun spice ahead of time. Alternatively, use BBQ grill to cook lamb. Cook for about 2 minutes each side for medium-rare.

Ingredients

Preheat oven to 220°C. Line an oven tray with baking paper. Prepare your maple-roasted vegetables. Preheat BBQ hot plate or grill to high (if using). Toss pumpkin, onion, broccoli, maple syrup/honey and chilli flakes (if using) with a drizzle of oil on prepared tray and season. Cook for about 20 minutes until tender and starting to caramelise. Turn once during cooking.
While vegetables cook, peel courgette into ribbons. When vegetables have 5 minutes cook time remaining, add walnuts and feta and return to oven for 5 minutes, until walnuts are toasted. Remove from oven and toss through courgette and spinach.
Pat lamb dry and season with salt. Rub Cajun spice mix over both sides. Heat a drizzle of oil in a medium fry-pan on medium-high heat.
Cook lamb for about 2-3 minutes each side for medium (depending on thickness) or until cooked to your liking.
Set aside, covered, to rest for 2-3 minutes. Slice lamb thickly against the grain.
To serve, divide maple-roasted pumpkin, broccoli and feta between plates. Top with slices of Cajun spiced lamb and drizzle over yoghurt.