Char-Grilled Lamb Rump With Tomato & Feta Salad
The combination of beautiful spices and creamy feta make this dish simply delicious.
Servings 4 people
Ingredients
- 3 Quality Mark lamp rumps trimmed of any silver skin
Spice Mix
- 1 1/2 tsp paprika
- 1/4 tsp ground cumin
- Pinch cayenne pepper
Tomato & Feta Salad
- 180 grams feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1/2 small red onion finely diced
- 1 tbsp fresh mint chopped
- 1 tbsp fresh dill chopped
- 4 large ripe tomatoes core removed and sliced
- small handful basil leaves
- balsamic vinegar to drizzle
Instructions
Spice Mix
- Place spices in a small bowl and mix with a dash of olive oil to form a thin paste.
Tomato & Feta Salad
- Crumble feta into a bowl and lightly mash with a fork. Add the oil, lemon juice, 1/2 tablespoon 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 lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.
To serve
- Serve with tomatoes topped with basil, feta mix and a drizzle of balsamic vinegar.