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Char-grilled Lamb Rump with Tomato & Feta Salad
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
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IngredientsLamb
Spice mix
Tomato & feta salad
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Method |
Nutrition Information Per Serving
Serving size: 349g| Energy kJ (kcal) | 2177 (520) |
| Protein (g) | 51.5 |
| Fat (g) | 33.1 |
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Saturated (g)
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14.2 |
| Carbohydrate (g) | 4.4 |
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Sugars (g)
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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.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
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0800 733 466enquiries@beeflambnz.co.nz   
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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.