Lamb with Pumpkin and Lentil Winter Salad

4 people
Lamb with Pumpkin and Lentil Winter Salad


  • 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 1 bunch carrots, trimmed
  • 1 broccoli, cut into florets
  • 2 teaspoons olive oil
  • 1 tablespoon Moroccan seasoning
  • Lamb cutlets, French trimmed
  • 1/2 cup Greek yoghurt
  • 1 tablespoon tahini
  • 2 tablespoons lemon juice
  • 400g can lentils, drained
  • Mint leaves



  1. Preheat oven to 200 C. Line a baking tray with baking paper. Combine pumpkin, carrots, broccoli, oil, and half the Moroccan seasoning in a large bowl. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 25 minutes or until pumpkin is tender.
  2. Meanwhile, combine lamb and remaining Moroccan seasoning in a bowl. Heat a large frying pan over medium-high heat. Add the lamb and cook for 2-3 minutes each side (or until cooked to your liking) Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  3. Combine the yoghurt, tahini, and lemon juice in a small bowl. Season. Combine the pumpkin mixture and lentils in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and top with lamb.