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

Lemon roasted lamb with tomato and bean salad

4 - 5
PersonalPoints™ per serving
Total Time
55 min
20 min
35 min
Serve this juicy tender roast lamb with a fresh and hearty tomato bean salad


Lean beef rump steak

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 leaves

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.