Miso Lamb with Pumpkin and Salad

Miso Lamb with Pumpkin and Salad

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 16, 2018.



  • 1 pack diced pumpkin
  • 1 tsp miso lamb spice mix

Miso Lamb

  • 1 Tbsp miso paste
  • ½ Tbsp hot water ^
  • Remaining miso lamb spice mix
  • 1 pack lamb rump steaks


  • 1 Lebanese cucumber
  • 1 tomato
  • ½ cos lettuce *

Miso Mayo (optional, adults)

  • ½ tsp miso paste
  • 1 tsp hot water ^
  • ¼ cup mayo ^
  • Drizzle of sesame oil ^


  1. Cook pumpkin Preheat oven to 230oC. Preheat BBQ hot plate to medium-high (if using). Toss pumpkin on a lined oven tray with first measure of miso lamb spice mix, ½ tsp salt and a small drizzle of oil. Roast for about 25 minutes, until tender. Turn once during cooking.
  2. Marinate lamb In a medium bowl, mix first measure of miso paste, hot water and remaining miso lamb spice mix. Pat lamb dry. Place in bowl with miso mixture. Using clean hands, rub miso mixture over lamb to coat. Set aside to marinate. Marinate overnight for a stronger flavour.
  3. Prep salad Dice cucumber and tomato 1cm, then finely slice lettuce. Add to a medium bowl with a small drizzle of olive oil. Season just before serving.
  4. Cook lamb Heat a small drizzle of oil in a fry pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook your lamb on BBQ as per instructions above. Rest, covered, for about 5 minutes. Slice lamb thinly against the grain. Reserve any resting juices.
  5. Make miso mayo In a small bowl, combine second measure of miso paste and hot water. Add mayo and sesame oil, then mix to combine.
  6. Serve salad, pumpkin and lamb topped with resting juices and miso mayo.