Photo of Roast lamb with warm lentil and pumpkin salad by WW

Roast lamb with warm lentil and pumpkin salad

SmartPoints® value per serving
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.


pumpkin, butternut, raw

500 g, peeled, cut into 3cm pieces

cherry tomato

250 g

lean lamb leg steak

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

olive oil

1 tbs


3 tsp, red wine

wholegrain mustard

1 tsp

lentils, canned, rinsed, drained

cup(s), (2/3 cup)


60 g, (2 cups)

baby spinach leaves

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.

Start eating better than ever!