Scotch Lamb Traybake with Roasted Squash, Beetroot and Honey Mustard Lentils Recipe

Ingredients

• 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)