30-Minute Spiced Lamb Cutlets With Roasted Pumpkin
French-trimmed lamb cutlets crusted with curry powder, served alongside roasted butternut pumpkin, chickpeas, and peas finished with fresh coriander. A light coconut-garlic sauce ties the components together. This version balances protein and vegetables in a single-pan format, making it ideal for weeknight dinners or meal-prep protocols. The 21-Day Wonder Diet positioning suggests this is calorie-controlled and nutrient-dense.
Ingredients
- 14 tbsp butternut pumpkin, peeled and cut into ⅓" piecessweet potatoequal weightveganpaleodairy-free
slightly higher sugar content
- 4 ½ oz chickpeas, rinsed and drained
- ½ cup frozen baby peas
- 2 tablespoons fresh coriander leaves
- 4 french-trimmed lamb cutletsbeef sirloinequal weightpaleoketo
cooking time may vary
- 2 teaspoons curry powder
- cooking spray
- ⅓ cup light coconut milk
- 2 tablespoons chicken stock
- 1 garlic clove, crushed
Instructions
- 1
Preheat oven to 400°F/350°F fan-forced.
- 2
Arrange pumpkin pieces in shallow baking dish and roast uncovered.
- 3
Add chickpeas and peas to pumpkin; continue roasting until pumpkin is tender.
- 4
Remove from oven and scatter fresh coriander over vegetables.
- 5
Season lamb cutlets with curry powder and spray with cooking oil.
- 6
Sear lamb in heated medium frying pan until cooked; transfer to plate.
- 7
Pour coconut milk and stock into same pan with crushed garlic and bring to boil, stirring.
- 8
Remove sauce from heat.
- 9
Plate pumpkin mixture and lamb; drizzle with coconut sauce.
Tips
Sear lamb cutlets in a very hot pan for a golden crust; do not overcrowd the pan to avoid steaming.
Add peas toward the end of roasting so they retain texture and bright color rather than becoming mushy.
Good to Know
Cover and refrigerate roasted vegetables and lamb separately for up to 3 days. Store sauce separately; reheat gently on stovetop.
Prepare vegetables (peel, cut, rinse chickpeas) up to 1 day ahead. Assemble and roast day-of for best lamb doneness.
Serve immediately while lamb is warm and sauce is hot. Plate vegetables first, top with lamb cutlet, drizzle sauce around.
Common Mistakes
Do not skip the initial 10-minute pumpkin roast; adding all vegetables at once results in unevenly cooked pumpkin.
Do not crowd the frying pan when searing lamb; work in batches if needed to avoid steaming the meat.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
cooking time may vary
FAQ
Can I make this ahead for meal prep?
Yes. Cook all components, cool separately, and store for up to 3 days. Reheat lamb and vegetables gently in oven at 160C. Warm sauce on stovetop and pour fresh over plated dish.
What if I do not have light coconut milk?
Use regular coconut milk diluted with water (1:1 ratio), greek yogurt, or bone broth. Each shifts flavor slightly but maintains sauce consistency.
How long will this keep and can I freeze it?
Refrigerate up to 3 days. Freezing is not recommended; lamb becomes dry upon thaw and sauce texture degrades. Freeze vegetables only if necessary, up to 1 month.