Looking for healthy eating recipes? Try this delicious rump steak and lentil salad.


  • 4 x 200g lamb rump steaks, trimmed of fat

  • ¾ cup raw red lentils

  • 1 small red capsicum

  • 1 small yellow capsicum

  • 3 tomatoes

  • 1 Lebanese cucumber

  • ¼ bunch parsley, chopped

  • ¼ bunch mint, chopped

  • ½ tsp cumin

  • 1 red onion

  • zest and juice of 1 lemon

  • 2 tbsp olive oil

  • pepper


  • 1.

    Pre-heat a frypan and brush the steaks with olive oil. Cook lamb over high heat for 4-5 minutes on each side or until cooked to your liking. Remove from heat and allow to rest, loosely covered with aluminium foil.

  • 2.

    For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.

  • 3.

    Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.

  • 4.

    Season with cumin, pepper, lemon zest and juice. Stir to combine.

  • 5.

    Optional: serve this dish with grilled lime.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 980kj
  • Fat Total 49g
  • Saturated Fat 17g
  • Protein 85g
  • Carbohydrate 47g
  • Sugar 9g
  • Sodium 205mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Top Tip:

For juicy and tender lamb, rest after cooking.

This recipe was brought to you The Main Meal

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