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An adventurous fusion of autumn flavours from one of my favourite Kiwi food writers, Amanda Laird of the New Zealand Herald.

ANCHOVY & GARLIC LAMB WITH FEIJOAS & PUMPKIN

Serves 4

Ingredients

  • 400g pumpkin, peeled and sliced
  • olive oil
  • salt and black pepper
  • 8 feijoas
  • 2 fresh bay leaves
  • 12 lamb cutlets
  • 4 garlic cloves, sliced into 16
  • 4 anchovies, sliced into 16

Method

  1. Preheat oven to 200°C. Drizzle the pumpkin with olive oil and season. Arrange in a baking dish and cook for 15 minutes.
  2. 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.
  3. Turn the oven up to 220°C. Make 4 small but deep incisions into each cutlet with the point of a sharp knife.
  4. 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.
  5. Serve the lamb with the feijoas and the pumpkin.
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