Lamb, pumpkin and charred herb salsa recipe

Barbecued lamb and pumpkin topped with a parsley, coriander and shallot salsa.
Barbecued lamb and pumpkin topped with a parsley, coriander and shallot salsa. Photo: Edwina Pickles
Difficulty
Easy
Dietary
Gluten-free

This delicious lamb dish by Three Blue Ducks is perfect for your next barbecue with family or friends.

Ingredients

Lamb, pumpkin and charred herb salsa

1 small pumpkin, sliced 

12 lamb cutlets

1 garlic clove, crushed 

olive oil, to season 

Charred herb salsa

1 bunch coriander

1 bunch flat leaf parsley

½ bunch shallots 

2 lemons, zest and juice 

1 tbsp Dijon mustard

200ml good quality olive oil

½ red onion finely diced

flaked salt and ground pepper to taste

pinch of brown sugar (optional) 

Method

1. For the salsa, get your barbecue cranking, take your bunches of parsley, coriander and shallots and char them until you start to see some burnt tips and black bits, but before the whole bunch burns. Set aside to cool then finely chop.

2. Take a medium sized bowl and add all of the other salsa ingredients, mix together and set aside. It may taste a bit acidic but allow 20 minutes for flavours to develop. Taste again and add a touch more salt or a pinch of brown sugar if needed. 

3. Barbecue the pumpkin until soft to touch. Season lamb with salt and a little oil and a touch of garlic. Barbecue both sides for about two minutes. Serve with good slice of pumpkin and the salsa.