Lemon and oregano lamb chops with roast pumpkin

Name: Lemon and oregano lamb chops with roast pumpkin
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes; 1 tbsp chopped fresh rosemary; 2 tbsp olive oil; Zest and juice of 1 large lemon; 1 tbsp dried oregano; 2 tsp ground cumin; 8 lamb loin chops, trimmed of excess fat; 2 cups rocket leaves; Extra lemon wedges, to serve

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Servings: 4

Cost: $12.47 /serving

Author : Louise Pickford

lamb chops cutlets

Lemon and oregano lamb chops with roast pumpkin

Ingredients

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1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes1 tbsp chopped fresh rosemary2 tbsp olive oilZest and juice of 1 large lemon1 tbsp dried oregano2 tsp ground cumin8 lamb loin chops, trimmed of excess fat2 cups rocket leavesExtra lemon wedges, to serve

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Instructions

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Step 1

Preheat oven to 220°C. Toss pumpkin in a roasting pan with rosemary, 1 tablespoon oil, salt and pepper. Roast for 25 minutes until golden and tender.

Step 2

Heat a chargrill pan on medium-high heat. Mix zest, oregano, cumin, remaining oil, salt and pepper, then rub into lamb. Cook 3-4 minutes each side for medium, or to your liking. Place on a plate and squeeze lemon juice over. Rest for 5 minutes. Serve with pumpkin, rocket and lemon wedges.