Moroccan Lamb Leg and Pumpkin Hummus

Nutrition per serve

Ingredients

• 250g kent pumpkin
• 10g Moroccan seasoning
• 1pcs cos lettuce
• 500g butterflied lamb leg
• 6pcs flour tortillas
• 20g sunflower seeds
• 50g hummus
• 30ml olive oil
• 5ml red or white wine vinegar
• 5ml honey

Method

1. Step 1 — Roast pumpkin
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Peel the pumpkin and cut into 3cm chunks. Put the pumpkin on a lined tray, drizzle with 2 tsp olive oil, scatter with half the Moroccan seasoning, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 22 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, trim the lettuce, then separate the leaves. Combine 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Combine the lamb, remaining Moroccan seasoning and 1 tbs olive oil in a separate bowl. Season with salt and pepper.
3. Step 3 — Roast lamb
   Heat a medium frypan over high heat. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to the remaining lined tray. Roast the lamb on the upper shelf for 3-5 mins for medium-rare, or until cooked to your liking. Remove from the oven and rest for 8 mins.
4. Step 4 — Warm tortillas
   While the lamb is resting, enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Put the sunflower seeds on an oven tray (see Kitchen hack) and drizzle with 1 tsp honey. Bake for 4 mins or until toasted.
5. Step 5 — Serve up
   Blend the pumpkin and hummus with a stick blender or food processor until smooth (or mash with a potato masher). Taste, then season with salt and pepper. Add the lettuce to the dressing and toss to coat. Slice the lamb. Divide the lamb, pumpkin hummus, tortillas and dressed lettuce among plates. Scatter over the toasted sunflower seeds and enjoy!
6. Step 6 — Kitchen hack
   If you don't have 3 oven trays, transfer the lamb to a plate to rest (Step 3), then remove the baking paper and use the tray to toast the sunflower seeds.

Allergens

Sulfit, Gluten, Wheat, Sesamsamen