~ Mag's Kitchen Garden ~: Flame Grilled Lamb on a bed of Autumn vegetables

There's no denying in my household that we love our lamb and roasted vegetables. They have such distinctive flavours and when eaten together, makes our hearts flutter and sends us to a different planet. Here's a relatively quick meal that can be whipped up within the hour - great for a weeknight after work or a leisurely lunch on the weekend.

Flame Grilled Lamb on a Bed of Autumn Vegetables serves 4 main meals

Ingredients

4 lamb loin chops and 4 lamb rump steaks
190g fresh rocket and spinach leaves
1/4 pumpkin
1 sweet potato, cut into slices
2 red onions, cut into 6

1 cucumber, deseeded
150g sundried tomatoes
100g feta, crumble with fingers
4 sprigs of fresh rosemary
2 cloves of garlic, minced
4 tbsps coriander powder
4 tbsps cumin powder
Salt and pepper to taste

Extra Virgin Olive Oil

Dressing (cook it over the stove until warm)

4 parts Extra Virgin Olive Oil
2 parts Balsamic Vinegar
4 tbsps Thai Sweet Chilli Sauce
2 cloves garlic, minced
1 sprig of rosemary

Salt and pepper to taste

Step by Step Instructions

Step 1:
Using 2 separate mixing bowls, one contains sliced pumpkins, sweet potatoes and onions. Marinate it with Olive Oil, Coriander, Cumin, Salt and Pepper. Mix well. In the other bowl, add all the meat and marinate it with Rosemary, Garlic, Olive Oil, Salt and Pepper. Mix well.

Step 2:

Pre-heat oven to 180C and roast vegetables for 45 minutes.

15 minutes before the roast vegetables are done, pre-heat your BBQ on high for at least 5 minutes. Cook the meat for about 10 minutes for well-done and cooking time may vary depending on the thickness of the meat.

Step 3:

While the vegetables are being cooked in the oven, start putting the fresh produce together on a platter. Start with the rocket and spinach, followed by sun-dried tomatoes.