Ingredients
Marinade
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)
Salad
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)
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
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.
-
5
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.
-
6
Serve with salad.
