Warm Lamb Pumpkin And Pesto Salad Recipes

PUMPKIN STEW WITH LAMB

Steps:

• Sprinkle meat with salt and pepper and set aside.
• Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
• Scoop out meat and add remaining cubes to the fat still in the casserole. Cook, stirring, about 3 minutes, or until pieces are well browned. Scoop out second batch and add to the first.
• Put onions in the casserole and add garlic. Cook, stirring, about 1 minute, and return meat pieces to the casserole. Sprinkle flour over all and stir to coat pieces evenly.
• Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely. Bring to boil and simmer about 40 minutes. Add pumpkin. Continue cooking about 20 minutes longer. Stir in rosemary and corn and bring to boil. Remove bay leaf and serve.

WARM LAMB PUMPKIN AND PESTO SALAD

Steps:

• Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
• Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min's.
• Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
• Mix 1 tablespoon pesto with the drained grilled vegetables.
• Toss spinach in the lemon juice.
• To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.