Chargrilled Lamb Rump with Tomato & Feta Salad
Prep time: 20 mins | Cook: 10 mins | Serves 4 | Excellent source of iron
Beautiful spices and creamy feta combine to make this recipe simply delicious.
Ingredients
Lamb
3 quality lamb rumps with any silver skin trimmed off.
Spice mix
- 1½ tsp paprika
- ¼ tsp ground cumin
- Good pinch cayenne pepper
Tomato & feta salad
- 180g feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- ½ small red onion, finely diced
- 1 tbsp each of chopped fresh mint and dill
- 4 large ripe tomatoes, cores removed and sliced
- Small handful basil leaves
- Balsamic vinegar to drizzle
Method
Source: Beef + Lamb New Zealand, reproduced with permission.
Spice mix
Put spices in a small bowl and mix with a dash of olive oil to make a thin paste.
Tomato & feta salad
Crumble feta into a bowl and mash lightly with a fork. Add the oil, lemon juice, 1/2 tbsp water, onion and chopped herbs. Season well and mix gently.
Lamb
Heat barbecue grill until hot. Rub lamb rumps with spice mixture and place on the grill for 10 minutes, turning once for medium-rare. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.
To serve
Dish up with tomatoes topped with basil, feta mix and a drizzle of balsamic vinegar.