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Lamb Loin with Roast Pumpkin & Indian Whipped Feta

The characteristic flavour of lamb is paired with the sweetness of pumpkin and spiced whipped feta.
Servings 2
Total Time 35 mins



  • 400 g pumpkin wedges
  • 1 drizzle oil
  • 1 courgette cut into 1cm rounds

Pickled Onion

  • ½ red onion thinly sliced
  • 30 g golden raisins
  • 1 Tbsp red wine vinegar
  • 1 Tbsp water
  • 1 tsp honey
  • ¼ tsp salt

Whipped Feta

  • 50 g feta cheese
  • ¼ tsp mild curry powder
  • 2 Tbsp milk


  • 300 g lamb loin
  • ¾ tsp mild curry powder
  • ¼ tsp lemon pepper
  • 1 drizzle oil

To Serve

  • ½ bunch mint leaves picked
  • ½ bunch coriander leaves picked
  • 50 g baby spinach
  • 20 g whole pistachios


  • Before you start, preheat oven to 220°C (or 200°C fan bake).
  • Toss pumpkin with oil on a lined oven tray. Season with salt and pepper and roast for about 25 minutes. Prep courgette and add to tray for last 15 minutes of cook time, or until both are tender and golden.
  • Prep onion and toss in a small bowl with remaining pickled onion ingredients. Set aside to pickle, stirring occasionally.
  • Crumble feta into a medium bowl. Add curry powder and milk and whip with a fork or whisk, until smooth.
  • Pat lamb dry, season with salt and coat in spices. Heat a large fry-pan on high heat. Add lamb and cook for 2-3 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Rest, covered. Thinly slice just before serving.
  • Prep mint and coriander.
  • Serve whipped feta smoothed out on plates. Top with spinach, roasted vegetables and lamb. Sprinkle over pickled onions, pistachio and herbs.