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Photo of Sumac Lamb with Pumpkin and Borlotti Bean Salad by WW

Sumac Lamb with Pumpkin and Borlotti Bean Salad

Total Time
50 min
15 min
35 min
If you haven’t tried sumac spice before you’re in for a real treat! Coating the lamb, it provides a tangy lemony flavour which compliments the pumpkin and radish of the salad.


Butternut pumpkin

500 g, cut into 2cm pieces

Lamb French cutlet(s) or rack(s), raw

416 g, (buy 4 x 130g), fat trimmed, 3 cutlets per serve

Ground sumac

1 tsp

Lemon juice

1 tbs

Olive oil

1 tbs


1 tsp

Cooked borlotti beans

230 g, (1 x 400g can)

White radish

4 individual, thinly sliced

Fresh flat-leaf parsley

½ cup(s)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 220°C or 200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 30–35 minutes or until golden and tender.
  2. Meanwhile, sprinkle lamb with sumac. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1 minute each side or until browned. Transfer to a baking tray. Bake in oven with pumpkin for 12–15 minutes or until cooked to your liking. Cover lamb with foil and set aside to rest for 5 minutes.
  3. Whisk juice, oil and honey in a large bowl. Add pumpkin, beans, radish and parsley. Toss gently to combine. Serve lamb with salad.


TIP: You can use canned chickpeas, lentils or cannellini beans instead of borlotti beans.