Serves 4


  • 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


  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • 1 tablespoon rosemary leaves


  1. Mix together the garlic, olive oil, cumin seeds and brown sugar.
  2. Marinate the lamb for 20 mins.
  3. 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.
  4. Pre heat bbq and cook lamb to your liking.
  5. Allow the lamb to rest for 5-10 minutes and then slice whilst still warm.
  6. Place spinach on the plate, top with warm pumpkin and lamb and serve with dressing.

To make dressing

  1. Combine all ingredients and serve.