Lamb scottadito with roasted pumpkin and broccolini couscous
- 500g butternut or jab pumpkin (squash), peeled and cut into large chunks
- 4 tablespoons (80ml) extra virgin olive oil, plus extra to serve couscous
- 2 garlic cloves, halved horizontally
- 4 sprigs thyme
- 2 teaspoons mixed herbs
- 8 lamb cutlets, trimmed
- 1 bunch broccolini, trimmed, cut into florets
- 200g couscous
- 250ml vegetable stock
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped mint
- 4 lemon wedges
- Sea salt, freshly ground black pepper
Preheat the oven to 200 °C (conventional oven)/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with non-stick baking paper.
Place the pumpkin (squash) in a baking dish and drizzle over half of the olive oil. Add the garlic, half of the thyme, half of the mixed herbs and salt and pepper to taste, then toss to coat evenly. Cook for 30 minutes or until tender and golden. Set aside to cool slightly before adding to the couscous. Discard the thyme and garlic.
Brush the lamb cutlets with the remaining olive oil and toss in a bowl with remaining thyme and mixed herbs. Refrigerate until ready to cook.
Bring a medium-sized saucepan of water to the boil. Add broccolini and cook for 2 minutes or until tender crisp. Refresh under cold running water, drain and season to taste.
To make the herbed couscous, bring the vegetable stock to the boil and stir into the couscous. Cover for 5 minutes or until stock is absorbed. Using a fork, fluff the couscous. Season to taste, add the parsley, mint and an extra tablespoon of olive oil. Stir in the pumpkin and broccolini to combine.
Heat a large frying pan or barbecue grill over medium-high heat. Cook the lamb cutlets for 2-3 mins on each side or until cooked to your liking. Season the lamb cutlets to taste.
Divide the couscous and lamb cutlets among serving plates. Serve with lemon wedges – buon appetito.
