Serves 4
Ingredients
- 500g lamb fillets
- 400g Jap pumpkin
- Bunch of spinach leaves
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves of garlic, crushed
- 1 tablespoon cumin seeds
- 1 teaspoon brown sugar
Dressing
- 2 tablespoons balsamic vinegar
- ½ tablespoon olive oil
- 1 tablespoon rosemary leaves
Method
- Mix together the garlic, olive oil, cumin seeds and brown sugar.
- Marinate the lamb for 20 mins.
- Cut the pumpkin into thin slices (approx. 1cm), brush with a little olive and bake in the oven on 180 for approx. 20 minutes or until cooked.
- Pre heat bbq and cook lamb to your liking.
- Allow the lamb to rest for 5-10 minutes and then slice whilst still warm.
- Place spinach on the plate, top with warm pumpkin and lamb and serve with dressing.
To make dressing
- Combine all ingredients and serve.