Preheat oven to 200°C (180°fan-forced). Line 2 large baking trays with baking paper. Spread onion, cauliflower, pumpkin and zucchini in one layer onto trays. Drizzle with half the oil, season and toss to coat. Cook for 25 minutes or until vegetables are tender. Set aside to cool slightly.
Meanwhile, brush lamb with remaining oil, season and sprinkle with dukkah. Cook lamb in a non-stick frying pan over medium-high heat for 2-3 minutes each side or until cooked to your liking. Rest on a plate loosely covered with foil for 5 minutes. Thinly slice lamb.
In a screw top jar combine tahini, lemon zest and juice and 2 tablespoons water. Season and shake well to combine.
Place baby rocket, vegetables, lentils and feta onto a serving platter. Toss gently to combine. Drizzle with tahini dressing. Top salad with lamb, sprinkle with mint and serve with lemon wedges.
Leftover slow cooked lamb leg or shoulder also works well in this recipe.
Switch leg steaks for rump, fillet or backstrap.
Ensure you rest the lamb after cooking to maximise tenderness and juiciness.