Ingredients
Serves 44 x lamb backstraps
Salt and pepper
Minted yoghurt
250g Greek-style yoghurt
¼ cup freshly chopped mint
Squeeze lemon juice
Pumpkin & Bacon salad
1.5kg pumpkin, cut into 1.5 cm cubes
3 tablespoons olive oil
1 garlic clove, crushed
6-8 slices pancetta, cut thin (or bacon if you prefer)
1 x 400g tin of chickpeas, drained, rinsed
1/2 cup coriander leaves, loosely packed
salt & freshly ground black pepper
Lemon and Garlic Dressing (for pumpkin salad)
¼ cup lemon juice
¼ cup olive oil
1 garlic clove, crushed
Method
Minted yoghurt :
Combine the ingredients for minted yoghurt dressing and serve beside lamb.
Pumpkin & Bacon Salad:
Preheat oven to moderate (180°C).
Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 40 minutes or until tender. Allow to cool a bit.
Place the pancetta on a tray in a single layer and cook for 15 minutes (in the oven), or until crispy.
Drain pancetta, cool slightly then break into pieces.
Lemon & garlic dressing:
Combine the ingredients, whisk together well.
Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.
After preparing pumpkin salad, season lamb with salt and pepper and grill backstraps for about 2-3 minutes each side just before serving (or longer if you prefer a more well done meat).