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Photo of Lemon roasted lamb with tomato and bean salad by WW

Lemon roasted lamb with tomato and bean salad

Total Time
55 min
20 min
35 min
Serve this juicy tender roast lamb with a fresh and hearty tomato bean salad


Beef rump steak, raw

720 g, (buy 900g)

Whole grain mustard

1½ tbs

Lemon juice

1½ tbs

Cherry tomatoes

500 g, halved

Olive oil

1 tbs

Red onion

1 medium, large, thinly sliced


3 clove(s), thinly sliced

Baby spinach

150 g

Canned cannellini beans, rinsed, drained

2 400g can, (buy 2*400g cans)

Oil spray

2 x 3 second spray(s)


  1. Preheat the oven to 200°C. Tie each piece of lamb with kitchen string at 3cm intervals. Season with salt and freshly ground black pepper and lightly spray with oil. Heat a large non-stick frying pan over high heat. Cook the lamb, turning, for 3-4 minutes or until browned all over. Transfer the lamb to a baking tray. Combine the mustard and 2 teaspoons of lemon juice in a small bowl and spoon over the lamb. Bake for 20-25 minutes for medium or until cooked to your liking. Transfer to a plate. Cover the lamb with foil and set aside for 5 minutes to rest before slicing.
  2. Meanwhile, place the tomato on a baking tray and lightly spray with oil. Bake for 10 minutes or until just collapsed.
  3. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until softened. Add the spinach and cook, stirring, for 2 minutes or until just wilted. Add the tomato and beans and cook for 1 minute or until heated through. Drizzle with the remaining lemon juice.
  4. Serve lamb with the tomato and bean salad.


SERVING SUGGESTION: Steamed broccoliniTIP: Done to perfection: For perfectly cooked lamb, take it out of the fridge 20 minutes before cooking. This allows it to cook through while staying slightly pink on the inside.