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two (about two hundred and fiftyg each) lamb backstrap (eye of loin) one tablespoon coarsely chopped rosemary one garlic clove, crushed two tablespoons extra virgin olive oil eight hundredg kent pumpkin, seeded, peeled, cut into wedges, each wedge cut into onecm-thick slices one cup (one hundredg) walnut halves one bunch rocket, ends trimmed about two hundredg marinated goats, feta (Recipes by ingridients feta) coarsely crumbled one tablespoon red wine vinegarStep one Preheat oven to about two hundredC. Combine lamb, rosemary, garlic and two teaspoons of oil in a large bowl. Rosemary Lamb With Pumpkin, Goats Feta And Walnut Salad Recipe. Set aside for about thirty minutes to develop the flavours. Step two Meanwhile, line an oven tray with baking paper. Place pumpkin on tray and drizzle with one teaspoon of oil. Season with salt (Recipes by ingridients salt) and pepper. Bake in oven, turning occasionally, for about thirty minutes or until golden and tender. Remove from oven. Step three Place walnuts on an oven tray. Bake in oven for about five minutes or until lightly toasted. Rosemary Lamb With Pumpkin, Goats Feta And Walnut Salad Recipe. Step about four Heat a barbecue or chargrill pan on high. Season lamb with salt (Recipes by ingridients salt) and pepper. Cook on grill for three-about four minutes each side for medium or until cooked to your liking. Set aside for about five minutes to rest. Thickly slice across the grain. Step about five Arrange rocket, pumpkin, walnuts and feta (Recipes by ingridients feta) on serving plates. Whisk vinegar and remaining oil together in a bowl and season. Rosemary Lamb With Pumpkin, Goats Feta And Walnut Salad Recipe. Drizzle over. salad (Recipes by ingridients salad) Rosemary Lamb With Pumpkin, Goats Feta And Walnut Salad Recipe. Top with lamb.. Rosemary Lamb With Pumpkin, Goats Feta And Walnut Salad Recipe.
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