Anchovy and garlic lamb with feijoas and pumpkin

Babiche Martens

Ingredients

400 g	Pumpkin, peeled and sliced
1 drizzle	Olive oil
8	Feijoas (Main)
2	Bay leaves
4	Garlic cloves, sliced into 16
12	Lamb cutlets (Main)
4	Anchovy fillets, sliced into 16

Directions

1. Preheat oven to 200C.
2. Drizzle the pumpkin with olive oil and season. Arrange in a baking dish and cook for 15 minutes.
3. Peel the feijoas and halve. Add to the pumpkin with the bay leaves and continue to cook for a further 15 minutes or until both the pumpkin and the feijoas are soft and caramelised.
4. Turn the oven up to 220C. Make 4 small but deep incisions into each cutlet with the point of a sharp knife.
5. Insert a piece of garlic with a piece of anchovy into each incision. Season each cutlet well. Brush with olive oil and bake in the oven or grill on the barbecue for 3 minutes on each side - depending on the size of the cutlets.
6. Serve the lamb with the feijoas and the pumpkin.