Lamb Cutlets with Roasted Panzanella Salad
SERVES 4 PREPARATION & COOKING 40 MINUTES
1 orange kumara, cut into large pieces
2 red onions, cut into thin wedges
4 garlic cloves, crushed
¼ cup extra virgin olive oil
250g mixed cherry tomatoes
1 red capsicum, seeded, thickly sliced
80g wholegrain sourdough bread, coarsely torn
1 tablespoon fresh rosemary leaves, finely chopped olive oil spray
12 French-trimmed lamb cutlets
60g baby spinach leaves
½ cup fresh basil leaves
½ cup fresh flat-leaf parsley leaves
1 Lebanese cucumber, halved lengthways, thickly sliced
1½ tablespoons red wine vinegar
1. Preheat oven to 200°C.
2. Place kumara, onion, half the garlic and 1 tablespoon of oil in a roasting pan. Toss well to coat vegetables and roast for 20 minutes.
Add tomatoes, capsicum and bread to pan, then toss to coat. Roast for 15 minutes until kumara is tender and bread is crisp.
3. Place rosemary, remaining garlic and another tablespoon of the oil in a small bowl, stirring to combine. Spray a large frying pan with oil and heat on high. Cook lamb in batches for 1 minute each side. Press rosemary mixture evenly onto lamb. Place lamb on vegetables in roasting pan and cook for the final 5 minutes of cooking time.
4. Place spinach, basil, parsley and cucumber in a large bowl. Combine remaining 1 tablespoon of oil and red wine vinegar in a small bowl. Add warm vegetables and dressing to spinach mixture, tossing gently to combine.
5. Transfer panzanella salad to a platter or divide among four plates. Top with lamb and season with pepper.