SPINACH & FETA STUFFED LAMB

Step 1

PREPARE LAMBPreheat oven to 210ºC (410ºF) bake. Line an oven tray with baking paper. Crush the garlic and combine with the oil, oregano, salt and pepper in a small bowl. Cut any excess fat off the lamb and place on prepared tray. Brush all over with olive oil mixture. Crumble feta and press onto one side of the lamb. Top with the spinach and roll up tightly. Tie with kitchen string to secure, or use toothpicks. Use your hands to stuff back in any of the feta and spinach that falls out. Roast for 40 minutes (try 30-35 minutes if you prefer your lamb more pink), then leave to rest (covered with foil) for 5 minutes.

Step 2

MAKE PUMPKINLine another oven tray with baking paper. Remove seeds from pumpkin and discard. Microwave pumpkin for 5 minutes. Carefully remove from microwave, cut off skin and slice into wedges. Arrange on oven tray. Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes, until starting to crisp around the edges.

Step 3

PREPARE SALADWhile pumpkin and lamb are cooking, prepare salad. Trim the ends off the beans, cut beans in half and place in a microwave-safe bowl. Microwave for 1 minute 30 seconds. Thinly slice radishes and cucumber. Toss salad ingredients together.

Step 4

MAKE DRESSINGFinely chop mint and crush garlic. Place in a clean jar with remaining ingredients and shake until well combined.

Step 5

SERVECarve lamb into slices about 1cm thick. Divide salad between individual serving plates and top with pumpkin and lamb. Drizzle all over with dressing.