Lamb fillet with a pumpkin, feta and olive

Lamb fillet with a pumpkin, feta and olive

Using lamb fillets makes cooking this meal quick and easy. To make it quicker still you could replace the roasted pumpkin with purchased char-grilled vegetables like eggplant, capsicum or artichoke.

Preparation Time: Cook Time:

Ingredients / serves 4

  • 8 lamb fillets/tenderloins
  • 1 tbsp sesame oil
  • 500 g of jap pumpkin, cut into small chunks
  • 200 g baby spinach leaves
  • 100 g feta, crumbled
  • ¼ cup black olives
  • a little extra olive oil


Brush the lamb fillets with sesame oil. Season with salt and pepper. Preheat the oven to 220ºC. Toss the pumpkin with olive oil and a little sea salt, roast for about 20 minutes.
Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Cook one side of lamb fillet until the first sign of moisture appears on the uncooked side, turn and cook other side. You may need to turn the meat 3 times so all sides are browned.
Test for doneness with tongs. Rare is soft when pressed, medium is springy and well
done is very firm. Rest the lamb for 2 minutes before slicing.
To serve, place spinach leaves on plate, add a little roasted pumpkin, sprinkle with crumbled feta and black olives, dress with a little olive oil. Place thinly sliced lamb on top.

Essential Tips

  • Replace the lamb fillet/tenderloin with lamb eye of shortloin/backstrap or lamb round or topside steaks. Pan-fry, rest and slice lamb as directed.
  • When you pan-fry meat always preheat the pan. Use a pan that suits the number of pieces to be cooked. Oil the meat not the pan.


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Lamb fillet with a pumpkin, feta and olive

Lamb fillet with a pumpkin, feta and olive
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