Lamb Cut­lets with Roasted Pan­zanella Salad

Woman’s Day (NZ) - - Everyday Food -


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.

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