Warm Lamb Salad with Pumpkin Tomato & Feta - a warm salad of oven roasted pumpkin, tomatoes & capsicum / peppers topped with spice rubbed lamb leg steak and a mustard pine nut dressing.
Course Lunch/Dinner, Main, Main Course, Salad
Cuisine Australian, Modern Australian
Total Time 35minutes
Author Lee-Ann Grace | Chef Not Required
4lamb leg steaks
350gbutternut pumpkin (butternut squash)1 - 11/2 cm dice
1red capsicum (red pepper)sliced into strips
1red (spanish) onionsliced into wedges
250gmini tomatoeshalved - I used mini romas
60gbaby rocket / arugula
2tspwhole grain mustard
2tspolive oilplus extra for frying
2tspground coriander seeds
Pre heat oven to 190c
Pile the pumpkin, capsicum, tomatoes and onion wedges into the middle of a large baking tray. Drizzle with 2 tsp of olive oil, then mix with your hands to coat. Spread out the vegetables into an even layer on the baking tray, as well spaced as you can. Bake for 20 minutes.
Meanwhile, in a small bowl mix together the mustard and lemon juice, then set aside.
Combine all the ingredients for the spice rub, and evenly coat both sides of each lamb leg steak with the rub.
Pan fry the lamb leg steaks over medium high heat using the extra olive oil, until cooked to your liking. Immediately turn the pan down to low, then remove the lamb to a plate to rest. Add pine nuts to pan and stir - they should start to colour almost straight away. As soon as they start to colour, switch off the heat, add the combined mustard & lemon juice, and continue stirring to heat through.
Thinly slice the lamb leg steaks, and add any of the resting juices to your mustard & lemon dressing.
Combine the now cooked roasted vegetables with the baby rocket (arugula) and divide amongst plates. Top with sliced lamb, crumble over feta then drizzle with mustard & lemon dressing.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*