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