Lamb Rump Steaks with Red Lentil Salad
Simple lamb dinner with salad
Beef + Lamb New Zealand
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day.
This lamb rump with red lentil salad recipe is perfect for a mid-week dinner. Simple stuff that can be cooked up relatively quickly. Replace lamb rump with leftover cold lamb roast meat and serve alongside this colourful red lentil salad.
Looking for a delicious and healthy salad recipe? For us, a healthy dinner is all about getting a good mix of protein, carbs, and fresh vegetables, especially after a big day. This lamb rump with red lentil salad recipe is perfect for a mid-week dinner and the salad is also super quick to serve alongside any leftover barbequed or roast meat.
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Lamb and salad
600g Quality Mark lamb rumps
3/4 cup red lentils
1 red capsicum
1 yellow capsicum
1 Lebanese cucumber
a small handful of parsley
a small handful of mint leaves
1/2 tsp ground cumin
1 red onion
juice and grated zest of 1 lemon
2 Tbsp olive oil
A pinch of black pepper
To sear steak
To make salad
Heat a frying pan with a splash of oil over a high heat.
Cook on one side of the lamb until moisture appears, then turn and cook the other side.
Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done.
Remove from heat and allow to rest, loosely covered with aluminium foil.
Nutrition Information per Serving (509g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1963 kJ (469 kcal)
* Percentage of recommended daily intake (Aust/NZ)