Combine the oil, orange zest and juice and rosemary in a small bowl. Season and reserve half to dress the salad. Place remaining marinade in a large snap lock bag, add lamb and toss to coat. Marinate for 5 minutes.
Meanwhile, microwave pumpkin on HIGH (100%) for 2-3 minutes or until just tender. Drain and set aside.
Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
In a large bowl combine lentils, pumpkin, tomatoes and salad leaves. Drizzle with reserved dressing, season and toss to coat. Top with goat’s cheese. Serve with lamb chops and extra rosemary, if desired.
Tips
Lamb cutlets, forequarter chops or rump steaks would also work well in this recipe.
Slice meat from any leftover cutlets, add to leftover salad with microwave rice or quinoa for a healthy lunch.
Add beetroot or green beans to the salad; use ricotta or feta instead of goat’s cheese.
