Feta stuffed lamb racks with spiced roast pumpkin

Appetizing Feta stuffed lamb racks with spiced roast pumpkin Recipe

This dish looks amazing but it’s a cinch! Let it roast while you sip on your wine.
Feta stuffed lamb racks with spiced roast pumpkin
Prep Time : 0:30 | Cook Time : 0:40 | Total Time : 1:10 | Serving : 4 person.


  • 2 lamb racks (6 cutlets on each rack), French trimmed

  • 75g Danish feta, crumbled

  • 40g (1/4 cup) pistachio kernels, finely chopped

  • 1/2 cup chopped fresh mint

  • 1/2 cup chopped fresh continental parsley

  • 1 lemon, rind finely grated

  • 3/4 teaspoon ground cumin

  • 1kg butternut pumpkin, seeded, cut into 8 wedges

  • 1 1/2 tablespoons olive oil

  • 3 teaspoons honey

  • 1/4 teaspoon dried chilli flakes

  • 130g (1/2 cup) Tamar Valley Greek Style Yoghurt

  • 2 teaspoons tahini

  • Baby rocket leaves, to serve


  • Step 1

    Preheat oven to 180C. Cut along the length of each lamb rack, close to the bones, to create a pocket. Combine the feta, pistachio, mint, parsley, lemon rind and 1/4 teaspoon cumin in a bowl. Season. Divide between the pockets. Tie at 2cm intervals. Season.

  • Step 2

    Place the pumpkin on a lined baking tray. Drizzle over 1 tablespoon of oil. Drizzle over 2 teaspoons of honey. Sprinkle with chilli flakes and remaining cumin. Season. Roast for 15 minutes.

  • Step 3

    Meanwhile, heat the remaining oil in a roasting pan over medium-high heat. Cook the lamb, turning, for 4-5 minutes or until browned. Drain the excess fat from the roasting pan.

  • Step 4

    Transfer lamb to oven. Roast with the pumpkin for 25 minutes for medium or until lamb is cooked to your liking and pumpkin is tender. Transfer lamb to a plate. Cover and rest for 10 minutes.

  • Step 5

    While the lamb is resting, combine the yoghurt, tahini and remaining honey in a small bowl. Season.

  • Step 6

    Remove the string from the lamb. Cut each lamb rack in half. Divide the lamb, pumpkin and rocket among plates. Serve with yoghurt mixture.

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