1 tablespoon fresh rosemary leaves (chopped)
1/4 cup fresh mint leaves (chopped)
1 teaspoon sea salt
1/3 cup Capilano's 100% Australian Active Manuka honey
1/4 cup balsamic vinegar
1/4 cup olive oil
black pepper (freshly ground)
1/2 butternut pumpkin (750g) (peeled and seeded, cut into 3cm pieces)
1 tablespoon olive oil
100 grams rocket and baby spinach mix
3 spring onions (finely sliced)
1/2 cup marinated feta (drained, reserve oil)
1/3 cup toasted walnuts (coarsely chopped)
1 small lemon (juiced)
Place lamb in a single layer in a shallow dish. Place rosemary, mint and salt in a mortar and pestle and crush until ingredients are combined.
Place all remaining marinade ingredients in a jug. Add herb mixture and whisk with a fork to combine. Reserve ¼ cup of the marinade. Pour remainder over lamb. Set aside for about 1 hour.
Preheat oven to 200 degrees Celsius. Place pumpkin in a single layer in a baking dish. Add oil and toss to combine. Bake 20 minutes or until tender. Set aside to cool.
Combine pumpkin with rocket and spinach mix, spring onions, feta and toasted walnuts. Drizzle with a little of the reserved feta oil and lemon juice.
Heat an oiled barbecue hotplate or stovetop grill over a medium-high heat. Cook cutlets for 3 minutes, turn and cook for 2 minutes longer, or to your liking. Baste cutlets occasionally with reserved marinade during cooking.
Serve with salad.