Photo: Marina Oliphant
- 4 lamb rumps or 2 lamb backstraps (boned and trimmed loin of lamb)
- olive oil
- salt and pepper
- 1/3 cup mint leaves, torn or chopped
- 1/3 cup parsley leaves
- 500g fresh peas, shelled, or 140g shelled peas
- 300g fetta, cubed
- 1/2 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, fetta 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.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Main Ingredients - Lamb