DOCUMENT

½ small butternut pumpkin, cut into 2 cm cubes Extra virgin olive oil, to drizzle Salt and pepper, to taste 8 trimmed lamb cutlets, approximately 900 g 4 sprigs rosemary 1 apple, cut into matchsticks 60 g baby spinach and rocket leaves 50 g goats’ cheese 2 tbsp pine nuts, toasted 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar R O S E MA R Y L AMB C U T L E T S W I T H P UM P K I N A N D A P P L E S A L A D I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 200 ⁰ C with Crisp function. Place the pumpkin and onion on a universal tray, drizzle with some extra virgin olive oil and sprinkle with salt and pepper. Place the universal tray on shelf position 2 and roast for 30 minutes, or until just tender. Meanwhile, press a small leaf of rosemary into one side of each lamb cutlet. Drizzle with a little extra virgin olive oil and fry in a frying pan on medium-high heat, induction setting 8, for 1-2 minutes each side (more if they are thick). Leave to rest for a couple of minutes while you combine the salad. Combine the roasted pumpkin, spinach, rocket, goats’ cheese and pine nuts and pour over the extra virgin olive oil and balsamic vinegar. Divide the salad and cutlets between four plates and serve. Preparation time: 15 minutes - Cooking time: 30 minutes - Serves: 4 Appliance / Function: Fan Plus with Crisp function and Induction