Anchovy and garlic lamb with feijoas and pumpkin

Anchovy and garlic lamb with feijoas and pumpkin. Photo / Babiche Martens

Serves 4

400g pumpkin, peeled and sliced
olive oil
salt and black pepper
8 feijoas
2 fresh bay leaves
12 lamb cutlets
4 garlic cloves, sliced into 16
4 anchovies, sliced into 16

1. Preheat oven to 200C. Drizzle the pumpkin with olive oil and season. Arrange in a baking dish and cook for 15 minutes.

2. 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.

3. Turn the oven up to 220C. Make 4 small but deep incisions into each cutlet with the point of a sharp knife.

4. 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.

5. Serve the lamb with the feijoas and the pumpkin.