Photo: Marina Oliphant
4 lamb rumps or 2 lamb backstraps (boned and trimmed loin of lamb)
salt and pepper
⅓ cup mint leaves, torn or chopped
⅓ cup parsley leaves
500g fresh peas, shelled, or 140g shelled peas
300g feta, cubed
½ red onion, thinly sliced
extra-virgin olive oil
juice of 1 lemon
Coat the lamb with olive oil, season with salt and pepper and cook on barbecue or in a hot frying pan until brown on both sides. If you are using the rump, you will need to cook the lamb a few minutes on each side then finish in the oven. It will require 10-12 minutes altogether. If you are using the back strap, they will only require 2-3 minutes on each side (no oven time). Rest for a few minutes while you make the salad.
For the salad
Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.
Toss the mint, parsley, peas, feta and onion together, season with salt and pepper, and dress with extra-virgin olive oil and lemon juice.
Slice the lamb and arrange with the salad on individual serving plates.
- Main Ingredients - Lamb