Leftover roasted pumpkin makes this salad even speedier – if you're roasting pumpkin, do double and the next day this salad is halfway there.
- 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
- ½ garlic clove, finely grated
- 60 ml (¼ cup) extra-virgin olive oil
- 1½ tbsp lemon juice
- 2 tsp pomegranate molasses
- 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.