Leftover roasted pumpkin makes this salad even speedier – if you're roasting pumpkin, do double and the next day this salad is halfway there.
Sumac lamb racks with pumpkin and sesame salad
Leftover roasted pumpkin makes this salad even speedier. Keep this recipe up your sleeve for the night after a roast dinner.
- Serves 4 - 6
- 10 mins preparation
- 20 mins cooking
Ingredients
- 3 small garlic cloves, finely grated
- 1 tsp sumac
- 1 tsp ground allspice
- 80 ml (⅓ cup) olive oil, plus extra for drizzling
- 4 lamb racks, each with 3 cutlets, at room temperature
- 1 small butternut pumpkin (about 1.2kg), peeled and cut into 3cm pieces
- ½ red onion, thinly sliced
- ½ cup (loosely packed) flat-leaf parsley
- ½ cup (loosely packed) mint
- Toasted sesame seeds, Persian feta and lemon wedges, to serve
Pomegranate dressing
- ½ garlic clove, finely grated
- 60 ml (¼ cup) extra-virgin olive oil
- 1½ tbsp lemon juice
- 2 tsp pomegranate molasses
Method
- 1Preheat oven to 220°C. Combine garlic, spices and half the olive oil in a large bowl. Massage into lamb (1-2 minutes) and leave a few minutes.
- 2Spread pumpkin on a baking tray, drizzle with olive oil and roast, turning occasionally, until caramelised (15-20 minutes). Cool briefly.
- 3Meanwhile, heat remaining olive oil in a large ovenproof frying pan over medium-high heat, add lamb racks and brown well all over (4-5 minutes). Transfer to oven and roast until cooked to your liking (8-10 minutes for medium-rare), then rest for 5 minutes.
- 4For pomegranate dressing, whisk ingredients together in a bowl and season to taste.
- 5Gently toss pumpkin with onion, herbs and sesame seeds, crumble in the feta, drizzle with dressing and serve with lamb and lemon wedges.
