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Ingredients

1kg pumpkin (butternut or jap), peeled, seeds removed, cut into 3cm cubes
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
Zest and juice of 1 large lemon
1 tablespoon dried oregano
2 teaspoons ground cumin
8 lamb loin chops, trimmed of excess fat
2 cups rocket leaves
Extra lemon wedges, to serve

Method

Step 1 Preheat oven to 220°C. Toss pumpkin in a roasting pan with rosemary, 1 tablespoon oil, salt and pepper. Roast for 25 minutes until golden and tender.
Step 2 Heat a chargrill pan on medium-high heat. Mix zest, oregano, cumin, remaining oil, salt and pepper, then rub into lamb. Cook 3-4 minutes each side for medium, or to your liking. Place on a plate and squeeze lemon juice over. Rest for 5 minutes. Serve with pumpkin, rocket and lemon wedges.

Lemon and oregano lamb chops with roast pumpkin

How to make Lemon and oregano lamb chops with roast pumpkin

Ingredients

Method