Roasted Lamb, Carrot, Feta & Lentil Salad

A hearty-yet-light warm winter salad with spiced roasted carrots, tender lamb, and a bright lemony dressing that soaks into the lentils.

Ingredients

• 1 lb (450g) lamb leg steaks or lamb loin chops, trimmed and patted dry
• 1 lb (450g) carrots, peeled and cut into thick diagonals (or batons)
• 1 1/2 cups cooked lentils, drained (from 2 x 14 oz / 400g cans)
• 4 packed cups baby spinach or arugula (rocket)
• 5 oz (150g) feta, crumbled
• 1/3 cup (40g) sliced almonds or walnuts (optional but great)
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp ground coriander (optional)
• 1 tsp kosher salt (or 1/2 tsp fine salt), plus more to taste
• 1/2 tsp black pepper
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice (about 1 lemon)
• 1 tsp Dijon mustard (pantry staple)
• 1 tsp honey (or 1/2 tsp sugar)
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• Pinch of salt and pepper

Method

• 1

  Step 1: Preheat & prep

  Preheat oven to **425°F / 220°C (200°C fan)**. Line a tray with parchment (or lightly oil a tray). Place a large bowl on the counter for tossing the salad later.

• 2

  Step 2: Roast the carrots

  Toss carrots with **1 tbsp olive oil**, **cumin, paprika, coriander (if using), salt, and pepper**. Spread out on the tray in a single layer (give them space so they roast, not steam). Roast **20–25 minutes**, turning once, until **deeply golden at the edges and tender when pierced**.

• 3

  Step 3: Make the dressing

  In a small bowl or jar, whisk/shake together **olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper** until emulsified. Taste: it should be **bright and punchy** (it will mellow once it hits the warm lentils).

• 4

  Step 4: Warm and season the lentils

  Tip lentils into a microwave-safe bowl and warm **60–90 seconds** until just warm (or warm in a small saucepan over low heat with a splash of water). Stir in **2–3 tbsp dressing** while warm so they soak up flavor. Taste and add a pinch of salt if needed.

• 5

  Step 5: Cook the lamb

  While carrots roast (or right after), heat a skillet over **high heat**. Add **1 tbsp olive oil**. Sear lamb **2–3 minutes per side** for medium-rare (or **3–4 minutes per side** for medium), until browned with a good crust. Rest on a plate **5 minutes**, then slice thinly across the grain. Sprinkle with a pinch of salt and pepper.

• 6

  Step 6: Assemble the warm salad

  In a large bowl, add **spinach/arugula**, the **warm dressed lentils**, and **hot roasted carrots** (the heat will gently wilt the greens). Add most of the **feta** and nuts (if using). Toss gently with **just enough remaining dressing** to lightly coat.

• 7

  Step 7: Serve

  Pile onto plates, top with sliced lamb, finish with remaining feta (and nuts). Serve immediately while warm.

Tips

• **For extra “lighter”**: Use **more greens** (add another 2 cups) and slightly reduce lamb to **12 oz / 350g**—still satisfying.
• **No skillet?** Roast lamb alongside carrots: place lamb on the tray for the final **10–12 minutes** (timing depends on thickness), then rest and slice.
• **Lentils**: Canned lentils are ideal here. If using home-cooked lentils, keep them **firm** (not mushy) so the salad stays textured.
• **Feta alternatives**: Goat cheese or a light crumble of ricotta salata works well (same quantity).
• **Make-ahead**: Roast carrots and mix dressing up to **3 days ahead**. Warm carrots and lentils before assembling; keep greens separate until serving.
• **What to serve with it**: Great on its own, or add **warm pita/flatbread** (if you have it) to scoop up lentils and dressing.

Nutrition (per serving, estimate)