Char-grilled Lamb Rump with Tomato & Feta Salad

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The combination of beautiful spices and creamy feta make this dish simply delicious.

Prep: 20 mins

Cook: 10 mins

Serves 4

Excellent source of iron

Ingredients

Lamb

3 Quality Mark lamp rumps, trimmed of any silver skin

Spice mix

1½ teaspoons paprika
¼ teaspoon ground cumin
Good pinch cayenne pepper

Tomato & feta salad

180g feta cheese
3 tablespoon extra virgin olive oil
2 tablespoons lemon juice
½ small red onion, finely diced
1 tablespoon each of chopped fresh mint and dill
4 large ripe tomatoes, core removed and sliced
Small handful basil leaves
Balsamic vinegar to drizzle

Method

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.

Suitable Cuts
Nutrition
Tips & Tricks

LAMB RUMP

LAMB LEG STEAKS

LAMB CUTLET

Nutrition Information Per Serving

Serving size: 349g

Energy kJ (kcal)	2177 (520)
Protein (g)	51.5
Fat (g)	33.1
Saturated (g)	14.2
Carbohydrate (g)	4.4
Sugars (g)	4.2
Sodium (mg)	771
Iron (mg)	4.6
Zinc (mg)	7.5
Vitamin B12 (ug)	3.0
Vitamin D (ug)	0.22
Selenium (ug)	11.3

Don't forget iron-rich lamb plays a role in healthy brain and growth development in children.

Lamb rumps vary in size. We grilled rumps that weighed around 200g each.
Coating lamb rump in a spice mixture adds flavour, but also acts as a seal to lock in meat juices during cooking.
To boost the carbohydrate and fibre content of this dish, serve with a side of steamed kumara, potato or wholemeal pasta.