Preheat oven to 180°C/160°C fan forced. Grease and line a baking tray with baking paper. Place sweet potato on the tray and spray with cooking oil spray. Roast in oven for 35 minutes or until soft and lightly browned.
Meanwhile, blend cornflour and moroccan spice mix with 1 tablespoon of light evaporated milk; add remaining light evaporated milk, transfer to a small saucepan, cook over medium-low heat stir until mixture bubbles and thickens, set aside to cool slightly.
Heat oil in a medium frying pan over medium-high heat. Add lamb and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm. set aside to rest. Thickly diagonally slice the lamb. Toss lamb in 2 tbsp of Moroccan dressing.
Arrange salad leaves in a serving dish, sprinkle with half the lentils and sweet potato. Top with lamb, remaining lentils and drizzle generously with Moroccan dressing and serve with crusty bread, if desired.
