Pumpkin, lamb and feta traybake recipe | delicious. Magazine

Ingredients

• 1kg pumpkin, deseeded and sliced into wedges
• 2 tbsp olive oil
• 1kg British lamb rumps (about 4)
• 2 tbsp za’atar spice mix
• 100g feta, crumbled
• 50g macadamia nut halves or cashews, roughly chopped
• 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