Greek roasted lamb cutlets and veggies

SERVES 4

PREP AND COOK TIME 50 MINUTES

PLUS RESTING TIME 5 MINUTES

DIFFICULTY LOW

150g peeled, seeded pumpkin, thinly sliced

4 zucchini, thickly sliced into rounds

500g cherry tomatoes

600g lean French-trimmed lamb cutlets

2 tablespoons lamb dried herbs (see note)

2 tablespoons extra virgin olive oil Finely grated zest and juice of

1 large lemon, plus extra lemon wedges to serve

1 cos lettuce, roughly chopped

80g Greek feta, crumbled

80g toasted slivered almonds

1 Preheat the oven to 200°C (180°C fan-forced) and line a large baking tray with baking paper.

2 Place the pumpkin, zucchini, tomatoes, lamb cutlets, dried herbs and 1 tablespoon oil on the prepared tray, tossing to combine and coat. Spread out in a single layer and roast for 20-25 minutes or until cooked and golden. Remove from the oven and rest for 5 minutes.

3 Meanwhile, whisk the lemon zest and juice with the remaining oil in a large bowl. Add the lettuce, feta and almonds and toss to combine.

4 Divide the lamb cutlets and vegetable mixture among plates, and serve with the salad and lemon wedges.

NOTE The lamb dried herbs seasoning mix is a combination of dried rosemary, garlic, thyme, oregano, mint, marjoram and basil, and is readily available in the spice aisle at the supermarket. If unavailable, you can either make your own blend of all the herbs listed above, or simply use 2 teaspoons each of dried rosemary, dried thyme, dried oregano and dried mint.