Fast Recipes

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.

By Max Adey
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4 - 6
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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
Pomegranate dressing
  • ½ garlic clove, finely grated
  • 60 ml (¼ cup) extra-virgin olive oil
  • 1½ tbsp lemon juice
  • 2 tsp pomegranate molasses


  • 1
    Preheat 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.
  • 2
    Spread pumpkin on a baking tray, drizzle with olive oil and roast, turning occasionally, until caramelised (15-20 minutes). Cool briefly.
  • 3
    Meanwhile, 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.
  • 4
    For pomegranate dressing, whisk ingredients together in a bowl and season to taste.
  • 5
    Gently toss pumpkin with onion, herbs and sesame seeds, crumble in the feta, drizzle with dressing and serve with lamb and lemon wedges.
  • undefined: Max Adey