Lemon And Thyme Lamb With Warm Pumpkin Salad

Dont let the midweek rush get the better of you! This lemon and thyme lamb promises smooth sailing.

The ingredient of Lemon And Thyme Lamb With Warm Pumpkin Salad

• 700g butternut pumpkin peeled cut into 3cm pieces
• olive oil cooking spray
• 300g can chickpeas drained rinsed
• 200g grape tomatoes halved
• 1 4 cup plain flour
• 2 eggs
• 2 3 cup dried breadcrumbs
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely grated lemon rind
• 8 lamb cutlets
• 2 tablespoons olive oil
• 75g baby spinach
• 2 tablespoons lemon juice

The Instruction of lemon and thyme lamb with warm pumpkin salad

• preheat oven to 220c 200c fan forced place pumpkin on a baking tray spray with oil toss to coat season with salt and pepper bake for 20 minutes adding chickpeas and tomatoes to tray for the last 8 minutes of cooking or until tender
• meanwhile place flour on a plate season with salt and pepper lightly beat eggs in a shallow bowl combine breadcrumbs thyme and lemon rind on a plate
• coat 1 lamb cutlet in flour shaking off excess dip in egg mixture coat in breadcrumb mixture place on a large plate repeat with remaining cutlets flour egg and breadcrumb mixture
• heat oil in a large frying pan over medium high heat add cutlets cook for 3 minutes each side for medium or until cooked to your liking
• place pumpkin mixture in a large bowl add spinach and lemon juice toss gently to combine serve lamb with salad

Nutritions of Lemon And Thyme Lamb With Warm Pumpkin Salad

calories: 717 956 calories
calories: 43 3 grams fat
calories: 15 6 grams saturated fat
calories: 44 4 grams carbohydrates
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calories: 38 4 grams protein
calories: 171 milligrams cholesterol
calories: 450 milligrams sodium
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