[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 12 & 6 month plans only. Min. cost (Core) A$120. Offer ends 22/06/24. See terms.
Photo of Roast lamb with warm lentil and pumpkin salad by WW

Roast lamb with warm lentil and pumpkin salad

Total Time
1 hr 40 min
20 min
20 min
You'll love how roasting brings out the sweetness of the pumpkin and tomatoes, making them a perfect match for slices of succulent lamb.


Butternut pumpkin

500 g, peeled, cut into 3cm pieces

Cherry tomatoes

250 g

Lamb leg steak, raw

432 g, (2 x 270g rumps, fat trimmed)

Olive oil

1 tbs


3 tsp, red wine

Whole grain mustard

1 tsp

Lentils, canned, rinsed, drained

cup(s), (2/3 cup)


60 g, (2 cups)

Baby spinach

60 g, (2 cups)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place pumpkin in a single layer on prepared tray and lightly spray with oil. Bake for 25 minutes. Add cherry tomatoes and bake for a further 20 minutes or until vegetables are tender.
  2. Meanwhile, heat oil in a large non-stick frying pan over high heat. Cook lamb, turning occasionally, for 5 minutes or until browned all over. Line a small baking dish with baking paper. Place lamb in prepared dish and bake with pumpkin for 25-30 minutes for medium or until cooked to your liking. Cover lamb with foil and rest for 10 minutes before slicing thinly.
  3. Whisk extra-virgin oil, vinegar and mustard in a small bowl. Place roasted pumpkin and tomato mixture, lamb, lentils, rocket and spinach in a large bowl. Add dressing and toss to combine. Serve.