Grilled Lamb & Roasted Pumpkin with Fluffy Semolina
A colorful Mediterranean bowl featuring spiced lamb, caramelized pumpkin, and sweet apricots.
This Lamb and Pumpkin Semolina is a feast for the senses. It combines the heartiness of a traditional couscous with the sweetness of roasted autumn vegetables. If you enjoy bold, spiced meat dishes, be sure to check out our BBQ Mixed Skewers or our authentic Spanish Seafood Paella.
What You'll Need
The Main Components:
- 500g Boneless Leg of Lamb (sliced)
- 1 Whole Pumpkin (cubed)
- 350g Semolina
- 2 Onions (thinly sliced)
The Accompaniment:
- Small can of Chickpeas
- Handful of Dried Apricots
- Fresh Coriander (Cilantro)
- Extra Virgin Olive Oil
- Salt & Pink Pepper
Step-by-Step Preparation
1. Perfect Semolina: Place semolina, oil, and salt in a covered dish. Pour boiling water over it until just covered. Close the lid and let it swell for 10 minutes, then fluff with a fork. For another great grain-based base, see our Mushroom Dashi Broth tips.
2. Roast the Pumpkin: Preheat oven to 200°C. Cut the pumpkin into 2cm cubes (peeling is optional—the skin is delicious when roasted!). Toss with olive oil and salt, then bake for 20 minutes until caramelized.
3. Onion Fondue & Lamb: Sauté sliced onions in olive oil until translucent and sweet. Separately, grill the lamb strips over high heat for 5-10 minutes until browned and juicy.
4. Assemble: In a large skillet, combine the lamb, onions, chickpeas, and sliced apricots. Heat through for 5 minutes. Serve the semolina topped with the roasted pumpkin and the savory lamb mixture. Garnish generously with fresh coriander.
Complete Your Mediterranean Feast:
- Appetizer: Assorted Coloured Dips
- Side Salad: Potato Salad Trio
- Dessert: Light Peach Shortbread