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Mouth-watering Lamb Rumps with Tomato and Feta Salad is the perfect Sunday Roast family meal. Check out the full recipe here:
350g / 12oz new potatoes, halved
3 quality lamp rumps, trimmed of any silver skin
1½ teaspoons paprika
¼ teaspoon ground cumin
Good pinch cayenne pepper
180g / 6.3oz feta cheese
3 Tbsp Extra Virgin Olive oil
2 Tbsp lemon juice
½ small red onion, finely diced
2 Tbsp fresh chopped mint & basil
400g / 14oz fresh tomatoes, mixed varieties, cut in halves or quarters
Balsamic vinegar to drizzle
- Preheat the oven to 190°C / 375°F fan bake. Scatter the potatoes over a baking tray, drizzle with olive oil and season. Place in the oven and roast for 20-25 minutes or until tender and golden in colour.
- To make the spice mix, place spices in a small bowl and mix with a dash of olive oil to form a thin paste. Rub over the lamb, cover and set aside.
- To make the 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. Gently stir through the tomatoes and set aside.
- Heat barbecue grill until hot. Place the lamb rumps 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.
- Serve with the roasted potatoes and tomato salad garnished with basil and balsamic.
Ingredients
350g / 12oz new potatoes, halved
3 quality lamp rumps, trimmed of any silver skin
1½ teaspoons paprika
¼ teaspoon ground cumin
Good pinch cayenne pepper
180g / 6.3oz feta cheese
3 Tbsp Extra Virgin Olive oil
2 Tbsp lemon juice
½ small red onion, finely diced
2 Tbsp fresh chopped mint & basil
400g / 14oz fresh tomatoes, mixed varieties, cut in halves or quarters
Balsamic vinegar to drizzle
Directions
- Preheat the oven to 190°C / 375°F fan bake. Scatter the potatoes over a baking tray, drizzle with olive oil and season. Place in the oven and roast for 20-25 minutes or until tender and golden in colour.
- To make the spice mix, place spices in a small bowl and mix with a dash of olive oil to form a thin paste. Rub over the lamb, cover and set aside.
- To make the 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. Gently stir through the tomatoes and set aside.
- Heat barbecue grill until hot. Place the lamb rumps 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.
- Serve with the roasted potatoes and tomato salad garnished with basil and balsamic.
