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Lamb with pumpkin and lentil winter salad

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Paired with a hearty pumpkin and lentil winter salad, this Lamb recipe is an easy weeknight meal option that's sure to fill you up.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Lamb with pumpkin and lentil winter salad

Ingredients

  • 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 1 bunch Dutch carrots, trimmed
  • 1 head broccoli, cut into florets
  • 2 tsp olive oil
  • 1 tbs Moroccan seasoning
  • 12 Coles Australian Lamb Cutlets, French trimmed (see tip)
  • ½ cup (140g) Greek-style yoghurt
  • 1 tbs tahini
  • 2 tbs lemon juice
  • 400g can lentils, drained

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 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 mins or until pumpkin is tender.
  2. Step 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 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 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.

Recipe tip

To French trim the lamb cutlets, use a sharp knife to cut the meat and fat from the end of the cutlet so the bone is exposed.

    Lamb with pumpkin and lentil winter salad

    Lamb with pumpkin and lentil winter salad
    • Serves4
    • Cook time25 minutes
    • Prep time10 minutes, (+ 5 mins resting time)
    Ingredients
    • 500g butternut pumpkin, seeded, peeled, cut into 3cm pieces
    • 1 bunch Dutch carrots, trimmed
    • 1 head broccoli, cut into florets
    • 2 tsp olive oil
    • 1 tbs Moroccan seasoning
    • 12 Coles Australian Lamb Cutlets, French trimmed (see tip)
    • ½ cup (140g) Greek-style yoghurt
    • 1 tbs tahini
    • 2 tbs lemon juice
    • 400g can lentils, drained
      Description

      Paired with a hearty pumpkin and lentil winter salad, this Lamb recipe is an easy weeknight meal option that's sure to fill you up.

      Method
      1. Step 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 mins or until pumpkin is tender.
      2. Step 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 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
      3. Step 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.