Anchovy and garlic lamb with feijoas and pumpkin
6/4/2011
Serves 4
Ingredients
| 400 g | Pumpkin, peeled and sliced |
| 1 to drizzle | Olive oil |
| 1 to taste | Salt & freshly ground pepper |
| 8 | Feijoas |
| 2 | Bay leaves, fresh |
| 12 | Lamb cutlets |
| 4 | Garlic cloves, sliced into 16 |
| 4 | Anchovy fillets, sliced into 16 |
Directions
- Preheat oven to 200 degC. Drizzle the pumpkin with olive oil and season. Arrange in a baking dish and cook for 15 minutes.
- Peel the feijoas and halve. Add to the pumpkin with the bay leaves and continue to cook for a further 15 minutes or until both the pumpkin and the feijoas are soft and caramelised.
- Turn the oven up to 220 degC. Make 4 small but deep incisions into each cutlet with the point of a sharp knife.
- Insert a piece of garlic with a piece of anchovy into each incision. Season each cutlet well. Brush with olive oil and bake in the oven or grill on the barbecue for 3 minutes on each side - depending on the size of the cutlets.
- Serve the lamb with the feijoas and the pumpkin.
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