Name: Warm Lamb Salad with Pumpkin Tomato & Feta
Total time: 35 min
Yield: 4
Ingredients: 4 lamb leg steaks; 350 g butternut pumpkin (butternut squash) (1 - 11/2 cm dice); 1 red capsicum (red pepper) (sliced into strips); 1 red (spanish) onion (sliced into wedges); 250 g mini tomatoes (halved - I used mini romas); 60 g baby rocket / arugula; 2 lemons (juice only); 2 tsp whole grain mustard; 2 tbsp pine nuts; 100 g danish feta (crumbled); 2 tsp olive oil (plus extra for frying); 1 tsp ground cumin; 1 tsp allspice; 1 tsp garlic powder; 2 tsp ground coriander seeds; 1/4 tsp fine salt

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To be perfectly honest with you guys, a salad is not what I would pick to have for dinner. If I’m going to have a “salad” for dinner, it had better be a decent “meal in a bowl” kind of salad. A dinner salad. Is that a thing? If it isn’t, then it should be!

Enter my version of a dinner salad – Warm Lamb Salad with Pumpkin Tomato & Feta – doesn’t it look gorgeous?

This “dinner salad” is a cinch to throw together –

Put your chopped vegetables in the oven to roast.
Coat your lamb leg steaks in the spice rub, then fry them off.
Take them out of the pan to rest, then add your dressing ingredients to the pan to warm through.
Slice your lamb, then mix it together with the roasted vegetables and rocket.
Top with dressing and feta, then eat!

This is definitely a salad worthy of standing alone on your dinner table tonight!

Enjoy,

Lee-Ann ♥

Warm Lamb Salad with Pumpkin Tomato & Feta

Warm Lamb Salad with Pumpkin Tomato & Feta - a warm salad of oven roasted pumpkin, tomatoes & capsicum / peppers topped with spice rubbed lamb leg steak and a mustard pine nut dressing.

Course Main Course, Salad, Main, Lunch/Dinner

Cuisine Modern Australian, Australian

Keyword lamb salad

Total Time 35 minutes

Servings 4

Calories Per Serve 1155 kcal

Author Lee-Ann Grace | Chef Not Required

Ingredients

4 lamb leg steaks
350 g butternut pumpkin (butternut squash) 1 - 11/2 cm dice
1 red capsicum (red pepper) sliced into strips
1 red (spanish) onion sliced into wedges
250 g mini tomatoes halved - I used mini romas
60 g baby rocket / arugula
2 lemons juice only
2 tsp whole grain mustard
2 tbsp pine nuts
100 g danish feta crumbled

Spice Rub

2 tsp olive oil plus extra for frying
1 tsp ground cumin
1 tsp allspice
1 tsp garlic powder
2 tsp ground coriander seeds
1/4 tsp fine salt

Instructions

Pre heat oven to 190c
Pile the pumpkin, capsicum, tomatoes and onion wedges into the middle of a large baking tray. Drizzle with 2 tsp of olive oil, then mix with your hands to coat. Spread out the vegetables into an even layer on the baking tray, as well spaced as you can. Bake for 20 minutes.
Meanwhile, in a small bowl mix together the mustard and lemon juice, then set aside.
Combine all the ingredients for the spice rub, and evenly coat both sides of each lamb leg steak with the rub.
Pan fry the lamb leg steaks over medium high heat using the extra olive oil, until cooked to your liking. Immediately turn the pan down to low, then remove the lamb to a plate to rest. Add pine nuts to pan and stir - they should start to colour almost straight away. As soon as they start to colour, switch off the heat, add the combined mustard & lemon juice, and continue stirring to heat through.
Thinly slice the lamb leg steaks, and add any of the resting juices to your mustard & lemon dressing.
Combine the now cooked roasted vegetables with the baby rocket (arugula) and divide amongst plates. Top with sliced lamb, crumble over feta then drizzle with mustard & lemon dressing.

Recipe Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

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