Lamb and Pumpkin Salad

Cook Time 40 minutes

Servings 4

Ingredients

2 x 450g lamb rump, room temp

1 tbsp Ras el Hanout

¼ cup extra virgin olive oil

½ butternut pumpkin (approx. 400g), cut into large chunks, skin on

1 red onion, quartered

1 large handful of watercress

3 tbsp pine nuts, toasted

Salt and pepper

Labne or hommus, to serve

Dressing

1 tbsp caramelised balsamic vinegar

1 tsp honey

1 lemon, juiced

¼ cup extra virgin olive oil

Method

Preheat the oven to 200°C. Drizzle a teaspoon of oil on the lamb and season with salt. Seal for 2 minutes on each side in an oven-safe pan. Combine 1 tsp of olive oil and a pinch of salt with the Ras el Hanout and brush over the sealed meat.

Using the remaining oil, toss the pumpkin and red onion together with a pinch of salt. Spread evenly in the same pan as lamb or another one and roast both lamb and pumpkin for 15-20 minutes. Once cooked, remove and rest the meat for 5 - 10 minutes before slicing.

For the dressing, whisk all the ingredients together and season to taste.

Toss the pumpkin, onion, dressing and watercress together.

Slice the lamb into medallions. Serve with labne or hommus and warm salad on the side.