Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 5.06 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 400grams butternut pumpkin, deseeded, cut into 1cm-thick slices
- 1 large red capsicum, halved, deseeded, thickly sliced
- 5milliliter olive oil cooking spray
- 2teaspoons paprika
- 270grams lamb leg steaks, fat trimmed
- 1tablespoons maple syrup
- 2teaspoons extra virgin olive oil
- 1 lemon, juiced
- 120grams baby spinach leaves
- 1/3 cup Woolworths smoked almonds, chopped
Description
Charred lamb is always a winner, and when it's perfectly paired with a pumpkin salad drizzled with maple, it makes a tasty yet simple family dinner.
Method
Step 1 of 4
Preheat a barbecue grill or chargrill pan over medium-high heat. Spray pumpkin and capsicum with oil, then cook for 6 minutes, turning, or until lightly charred and tender. Set aside.
Step 2 of 4
Sprinkle paprika over lamb and rub to coat. Cook lamb for 2 minutes on each side or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest for 5 minutes.
Step 3 of 4
Thinly slice rested meat on board with a sharp knife.
Step 4 of 4
Place syrup, oil and lemon juice in a small bowl and whisk to combine. Arrange pumpkin, capsicum and spinach on a platter, drizzle over dressing and toss to combine. Season with pepper. Arrange lamb over salad and serve scattered with almonds.
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