Name: Mustard lamb with balsamic and honey pumpkin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 500 gram pumpkin, peeled, cut into chunks; 2 tablespoon honey; 1 tablespoon balsamic vinegar; 2 tablespoon wholegrain mustard; 1 tablespoon chopped parsley; 500 gram lamb backstrap, trimmed; 1 tablespoon oil; 100 gram feta, crumbled; 40 gram baby spinach leaves; 1 small red onion, thinly sliced

Mustard lamb with balsamic and honey pumpkin

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Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

500 gram pumpkin, peeled, cut into chunks

2 tablespoon honey

1 tablespoon balsamic vinegar

2 tablespoon wholegrain mustard

1 tablespoon chopped parsley

500 gram lamb backstrap, trimmed

1 tablespoon oil

100 gram feta, crumbled

40 gram baby spinach leaves

1 small red onion, thinly sliced

Method

1.Preheat oven to 200°C.

2.In a baking dish, toss together pumpkin, honey and vinegar. Season to taste.

3.Bake for 20-25 minutes until pumpkin is tender and caramelised. Set aside.

4.In a small bowl, combine mustard and parsley. Brush over lamb to coat.

5.In a large frying pan, heat oil on high. Cook lamb for 4-5 minutes each side, until cooked to taste. Transfer to plate and rest, covered, for 5 minutes. Slice thinly.

6.In a bowl, toss remaining ingredients together with lamb and pumpkin. Serve drizzled with a little extra combined oil, honey and balsamic vinegar.

Add some green beans or asparagus, if desired.
Note

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