Prep time: 1hr
Cooking time: 20 mins
*Modify for low Fodmap:
- Remove garlic cloves
- Swap hazelnuts for walnuts
You will need:
- 4 large Sovereign Lamb back straps (or 6-8 if small)
- 3 Garlic Cloves (smashed in their skins)
- 370g Meredith Dairy Feta Cheese
- 1 large clove of garlic (skin removed)
- 80g Sunbeam Hazelnuts (lightly toasted)
- 80ml Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle)
- 1 tbsp dried greek oregano
- 1 lemon (juice only)
- 1/4 preserved lemon (flesh removed and rind very finely chopped)
- 1/4 pumpkin kent (cut into 1-2cm slices - seeds removed and skin on)
- 1tsp cinnamon
- 20 whole red seedless grapes
- 2 tbsp Coles Red Wine Vinegar
- 12 mint leaves (roughly torn)
Preheat the BBQ hot plate or grill pan to very hot. Drizzle a little of the oil over the lamb back straps and top with garlic and a sprinkle of oregano. If you have the time, leave to marinate for an hour or so.
For the dressing, place the garlic in a mortar and pestle and grind to a paste, add half the hazelnuts and grind to crush, you want to begin to make a chunky nut butter. Add the oil, lemon juice and preserved lemon and mix to combine. Roughly chop the remaining hazelnuts and add to the dressing.
Toss the pumpkin slices in a good drizzle of olive oil, add the cinnamon and season with salt and pepper. Lay pumpkin pieces on the hot grill and cook for about 7-10 minutes each side. Pumpkin cooking times will vary depending on how thick your slices are. While the pumpkin is cooking, also place the lamb back straps onto the hot BBQ and cook for 3-5 minutes on each side or until cooked to your liking. Remove and allow to rest on a plate.
While the pumpkin is cooking, also place the lamb back straps onto the hot BBQ and cook for 3-5 minutes on each side or until cooked to your liking. Remove and allow to rest on a plate. For the pickled grapes, place cut grapes in a bowl, sprinkle over some sea salt and pour in vinegar, tossing to combine. Add a mint leaves just before serving to ensure they don’t wilt.
To serve, lay the slices of the cooked pumpkin onto a serving platter and arrange the sliced lamb to one side. Spoon over the dressing, scatter over grapes and finish with a crumble of goat’s cheese.