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FOR THE SALSA VERDE
- Large handful each fresh
parsley, oregano, rosemary
and mint leaves - 2 garlic cloves, crushed
- 2 anchovy fillets in oil, drained
and chopped - 1 tsp dried sumac
- 2 tbsp extra-virgin olive oil
1 Heat the oven to 200°C/180°C fan/
gas 6. Toss the pumpkin wedges
with 1 tbsp of the oil, then season.
Spread out on a large roasting tray
and roast for 20 minutes.
2 Rub the lamb rumps with the
za’atar and the remaining oil. When
the pumpkin has been cooking for
20 minutes, add the lamb to the tray
and roast for 30 more minutes for
medium-rare. Remove the lamb
from the roasting tray and put on a
lipped board to rest for 10 minutes.
3 Sprinkle the nuts over the
pumpkin, then return to the oven
for 5 minutes.
4 Put all the salsa verde ingredients
in a food processor and whizz to
a coarse paste (or pound in a large
pestle and mortar).
5 Slice the lamb and return to the
pan with any resting juices.
Crumble over the feta and drizzle
with salsa verde to serve.
PER SERVING (FOR 6) 443kcals,
28.7g fat (9.9g saturated), 39.4g
protein, 4.8g carbs (3.4g sugars),
1.28g salt, 4.1g fibre
WINE EDITOR’S CHOICE Pick a lively
Italian red such as a marzemino
(see p89), dolcetto or barbera – or try
a young rioja crianza. →
deliciousmagazine.co.uk 45
what’s good now.