Barbecued lamb chops are the perfect Aussie summer fare. You can cook your own lentils, but I find the tinned product excellent. Roast sweet potatoes are a good substitute for the pumpkin and you can of course use lamb cutlets.
300g pumpkin, unpeeled, cut into half lengthways, deseeded and cut into 4cm-thick half-moon wedges
2 red onions, cut into 3cm wedges
70ml extra virgin olive oil, plus extra for drizzling
10 sage leaves
sea salt flakes
freshly ground black pepper
235g tin of puy lentils, drained
1 large lemon, zested and juiced
5 flat-leaf parsley leaves, roughly chopped
5g mint leaves, roughly chopped
10 tarragon leaves, roughly chopped
8 lamb chops
Preheat oven to 220˚C (200˚C fan-forced).
Combine pumpkin and onions in a large bowl with 20 millilitres of the olive oil, the sage leaves, sea salt and pepper, then mix well before arranging on a large, baking-paper-lined baking tray. Drizzle with some extra olive oil. Roast for 25-30 minutes or until cooked through and golden brown. Remove from the oven and set aside for 10 minutes.
In a large bowl combine lentils, lemon zest and juice, parsley, mint, tarragon and the remaining 50 millilitres of olive oil. Mix well to combine, then taste and adjust seasoning.
Heat a barbecue to hot, wipe the grill bars to make sure they are clean, brush the chops with some extra olive oil and sprinkle with sea salt, and place on the grill. Cook on that side for about 4 minutes, turn and cook for a further 3 minutes, remove and rest in a warm place for 5 minutes.
On 4 large plates, place a large spoonful of the lentil salad, place pumpkin and onions on top and 2 chops on the side. Sprinkle with a little sea salt and a drizzle of extra olive oil, give a good grind of fresh pepper, then serve.