Rub the lamb steaks with ½ tablespoon oil, sprinkle with half the Italian herbs and season. Heat a char-grill pan over medium high heat.
Cook the lamb steaks for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 5 minutes. Thinly slice lamb.
Meanwhile, place pumpkin, remaining Italian herbs and ½ tablespoon oil in a medium snap lock bag. Season and toss well to coat. Reheat same pan over medium-high heat and cook pumpkin for 3-4 minutes each side or until tender and lightly charred.
In a small bowl add remaining oil, pomegranate molasses and mint. Season and whisk well to combine.
In a large bowl or serving platter place baby rocket, sugar snaps and tomatoes. Top with pumpkin and lamb, tear over burrata or mozzarella, season and drizzle with dressing. Toss gently to coat. Sprinkle with pepitas and mint leaves and serve with crusty baguette.
Tips
Lamb rump, cutlets or loin chops would also work well in this recipe.
Double the recipe to serve 4.
Swap sugar snaps for snow peas or green beans; pumpkin for sweet potato or eggplant; pepitas for hazelnuts or almonds.
