SCOTCH Lamb is a hearty meal for the colder weeks and is a firm family favourite on the dining table.

This recipe is easy to follow and packed full of nutrition to help after the Christmas and New Year indulgence.

Serves 4

Cook time: 45 minutes

Prep time: 20 mins

4 Scotch Lamb leg steaks

2 tbsps olive oil

3 tbsps red wine vinegar

2 tbsps runny honey

2 tbsps wholegrain mustard

3 rosemary sprigs, finely chopped

2 garlic cloves, crushed

2 red onions, chopped into wedges

3 beetroots, peeled and chopped into 2cm cubes

1 small butternut squash, peeled and chopped into 2cm cubes

2 x 250g pouches pre-cooked puy lentils

200g kale, large stalks removed

100g feta cheese, crumbled (optional)


1. Place the lamb leg steaks in a non-metallic dish and add 1 tbsp olive oil, red wine vinegar, honey, mustard, rosemary, garlic, 1 tsp salt, and a good grind of black pepper. Mix well, cover with clingfilm, and leave to marinade in the fridge for at least 30 minutes or up to four hours. Remove from the fridge 30 minutes before cooking to allow the meat to come up to room temperature.

2. Preheat the oven to 180C fan/200C.

3. Line a large roasting tray with parchment paper and add the red onions, beetroot, and squash. Drizzle with 1 tbsp of olive oil, season, toss together, and roast for 30-35 minutes, until softened and slightly caramelised, stirring halfway through.

4. Heat a nonstick frying pan over high heat, shake off any excess marinade from the lamb steaks, and fry on each side for 2-3 minutes until slightly crispy and caramelised. Set aside.

5. After the vegetables have had 35 minutes, turn the oven up to 200C fan/220C. Add the kale and lentils to the roasting tray and stir well. Place the lamb steaks on top and pour over the leftover marinade. Roast near the top shelf of the oven for 6-8 minutes depending on the thickness of your steaks.

6. Remove and leave to stand for 5 minutes before crumbling over the feta cheese if using and serving.