Roast lamb with warm lentil and pumpkin salad
2
Points®
Total time: 1 hr 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You'll love how roasting brings out the sweetness of the pumpkin and tomatoes, making them a perfect match for slices of succulent lamb.
Ingredients
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
Vinegar
3 tsp, red wine
Whole grain mustard
1 tsp
Lentils, canned, rinsed, drained
⅔ cup(s), (2/3 cup)
Rocket
60 g, (2 cups)
Baby spinach
60 g, (2 cups)
Oil spray
2 x 3 second spray(s)
Instructions
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.
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