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
This recipe for grilled lamb & pumpkin salad is a gluten-free family favourite from The Country Women's Association of Victoria.
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
Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99. Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.
