by Steve Rosevear of Steve’s Fine Meats, Carlingford.

Serves 4


  • 600g lean lamb rump steaks, fat trimmed
  • 2 tbsp olive oil
  • 1 red onion, cut into wedges
  • 1 small cauliflower, cut into florets
  • 350g kent pumpkin, peeled, cut into 4cm wedges
  • 2 zucchini, thickly sliced
  • 2 tbsp dukkah
  • 2 tbsp tahini
  • Zest and juice of 2 small lemons + wedges to serve
  • 80g baby rocket
  • 400g can lentils, rinsed, drained
  • 80g feta cheese, crumbled
  • Mint leaves, to serve


  1. Preheat oven to 200°C (180°fan-forced). Line two large baking trays with baking paper. Spread onion, cauliflower, pumpkin and zucchini in one layer onto trays. Drizzle with half the oil, season and toss to coat. Cook for 25 minutes or until vegetables are tender. Set aside to cool slightly.
  2. Meanwhile, brush lamb with remaining oil, season and sprinkle with dukkah. Cook lamb in a non-stick frying pan over medium-high heat for 2-3 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes. Thinly slice lamb.
  3. In a screw top jar combine tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.
  4. Place baby rocket, vegetables, lentils and feta onto a serving platter. Toss gently to combine. Drizzle with tahini dressing. Top salad with lamb, sprinkle with mint and serve with lemon wedges.

Extra tips

•   Leftover slow cooked lamb leg or shoulder also works well in this recipe. Lamb leg steaks, fillet or backstrap would also be delicious in this recipe.

•   Ensure you rest the lamb after cooking to maximise tenderness and juiciness.

•   Try sweet potato, beetroot or tomatoes. Chickpeas, your choice of beans or quinoa would be great substitutes for lentils.

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