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Ingredients

3 medium green zucchinis, sliced lengthways
1 large red onion, sliced crossways into eight slices
60ml (1/4 cup) olive oil
500g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
60ml (1/4 cup) milk
1/4 teaspoon cayenne pepper
2 garlic cloves, crushed
1 tablespoon loosely packed fresh thyme leaves
8 (about 680g) lamb mid-loin chops

Method

Step 1 Preheat a grill on high. Brush zucchini and onion with 1 tablespoon of the oil and place on a wire rack. Cook under preheated grill, about 6cm from the heat source, for 5 minutes each side or until brown. Remove from grill and cover with foil to keep warm.
Step 2 Meanwhile, cook pumpkin in a saucepan of salted boiling water for 8 minutes or until tender. Drain well. Place the pumpkin, milk and cayenne pepper in the jug of a blender and blend until smooth.
Step 3 Meanwhile, combine remaining oil, garlic and thyme in a bowl. Brush lamb with garlic mixture. Cook under preheated grill, about 6cm from the heat source, for 3 minutes each side for medium-rare or until cooked to your liking. Serve lamb on the spicy pumpkin puree with the zucchini and red onion.

Lamb chops with spicy pumpkin puree, zucchini and red onion

How to make Lamb chops with spicy pumpkin puree, zucchini and red onion

Ingredients

Method