Recipes from the Country Women’s Association have been prepared in kitchens around Australia for almost 100 years. This recipe for grilled lamb & pumpkin salad is a gluten-free family favourite from The Country Women’s Association of Victoria.


Grilled Lamb & Pumpkin Salad
Ingredients
- 450 g lamb fillets
- 2 garlic cloves crushed
- 60 ml balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon cumin seeds
- 1 teaspoon brown sugar
- 350 g pumpkin
- 120 g baby English spinach leaves
- salt and pepper to taste
DRESSING
- 2 tablespoons balsamic vinegar
- ½ tablespoon olive oil
- 1 tablespoon rosemary leaves
- salt and pepper to taste
Instructions
- Trim lamb of any fat and sinew. Place in a shallow dish with garlic, vinegar, oil, cumin and sugar and marinate for 15 minutes.
- Cut pumpkin into 1 cm slices, leaving skin on. Place on a greased baking tray and bake in a moderate oven (180–190°C) for 15 minutes, or until cooked. Remove from oven.
- To make dressing, combine ingredients in a jug and season well.
- Preheat grill to high. Remove lamb from marinade and cook for 3 minutes each side, or until done to your liking. Slice lamb while still warm.
- Place spinach on a plate with pumpkin, then place lamb over top. Season to taste, pour dressing over and serve.
Notes

