Char-grilled Lamb Rump with Tomato & Feta Salad
The combination of beautiful spices and creamy feta make this dish simply delicious.
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IngredientsLamb
Spice mix
Tomato & feta salad
|
Method |
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 |
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.