Lamb, Pumpkin And Cranberry Salad

The sweetness of the pumpkin and orangey juice gives this couscous salad a reduction of difference. The pepitas ensue texture and crunch.

The ingredient of Lamb Pumpkin And Cranberry Salad

• 900g butternut pumpkin peeled cut into 3cm pieces
• 2 1 2 tbsp olive oil
• 1 1 2 cups couscous
• 2 tsp finely grated tawny rind
• 1 3 cup dried cranberries
• 1 1 2 cups boiling water
• 4 500g total lamb rump steaks trimmed
• 1 2 cup pepitas toasted
• 2 tbsp tawny juice

The Instruction of lamb pumpkin and cranberry salad

• preheat oven to 220c 200c fan forced line a baking tray in the same way as baking paper place pumpkin roughly speaking prepared tray drizzle taking into consideration 1 tablespoon oil season gone salt and pepper toss to combine roast pumpkin for 20 minutes or until tender
• meanwhile place couscous yellowish brown rind and cranberries in a large heatproof bowl increase be credited with boiling water disquiet to combine cover set aside for 5 minutes or until liquid has absorbed using a fork fluff couscous to separate grains
• heat a chargrill pan greater than medium high heat drizzle lamb with 2 teaspoons oil season in the manner of salt and pepper cook for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover in imitation of foil stand for 5 minutes slice
• ensue pumpkin lamb and pepitas to couscous mixture build up orange juice and unshakable oil season behind salt and pepper toss to combine serve

Nutritions of Lamb Pumpkin And Cranberry Salad

calories: 709 591 calories
calories: 23 1 grams fat
calories: 4 5 grams saturated fat
calories: 82 4 grams carbohydrates
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calories: n a
calories: 23 7 grams protein
calories: 81 milligrams cholesterol
calories: 280 milligrams sodium
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