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Cumin Lamb Steaks with Honey Pumpkin Salad

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Serves 4

Cumin spiced lamb steaks, pan fried and served with honey roast pumpkin and fetta salad. Quick and tasty, just perfect for a mid-weeker.

Per serve: 1255.8kj (299cal); 15g total fat (4.7g saturated fat)


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You’ll need

4 lamb steaks (120gms each), at room temperature
½ tsp cumin
1 garlic clove, minced
1 tsp olive oil
1 red onion, finely sliced and soaked in cold water for 15 minutes
3 tbsp stock
2 cups pumpkin, skin removed, thinly sliced
1 tbsp honey, warmed
Pinch nutmeg
4 cups spinach and rocket mix
40gms fetta cheese
2 tbsp balsamic vinegar
2 tbsp olive oil
Oil spray
Salt & pepper

Let’s go

Heat oven to 180°c and line a tray with baking paper. Toss pumpkin in honey and nutmeg and season with salt & pepper. Place on tray, spray lightly with oil and roast for 25 minutes until soft and golden. Allow to cool a little.

Mix cumin, garlic and 1 tsp olive oil together and rub over both sides of lamb steaks. Leave to marinate for 15-20 minutes. Heat a large fry pan on high and cook steaks for 2 minutes* per side. Remove steaks and allow to rest in a warm place for 5 minutes. While steaks are resting, spray pan lightly with oil and add red onion. Cook until softened adding the stock after a minute or so to help with the cooking process.

To make salad: mix spinach/rocket with roast pumpkin. Put balsamic vinegar and olive oil into a jar and give a good shake. Pour over leaves and top with fetta cheese.

Serve lamb topped with red onion and salad on the side.

*This should give you lovely pink lamb. If you prefer your lamb well done, then cook for a further minute in each side.

Why it’s good for you
This is a lovely dish. The combination of lamb with roast pumpkin, spinach and fetta is gorgeous. The key is using lean lamb steaks. You could lighten the dish up even further if you used reduced fat fetta, but I prefer to use the creamy stuff and just use less of it.
Per serve: 1255.8kj (299cal); 15g total fat (4.7g saturated fat); 1.5g fibre

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