Grilled lamb salad with fresh mint, feta and peas

Grilled lamb salad with fresh mint, feta and peas
Grilled lamb salad with fresh mint, feta and peas Photo: Marina Oliphant
Dietary
Wheat-free

A fantastic lamb dish for the spring.

Ingredients

4 lamb rumps or 2 backstraps

Olive oil

Salt and pepper

500g fresh peas, or 140g shelled peas

1/3 cup mint leaves, torn or chopped

1/3 cup parsley leaves

300g feta, cubed

1/2 red onion, thinly sliced

Extra virgin olive oil

Juice of 1 lemon

Method

Coat the lamb with olive oil, season and brown on both sides on a barbecue or in a hot frying pan. Cook the rump a few minutes more on each side then finish in the oven, taking 10-12 minutes altogether; the backstrap needs just 2-3 minutes on each side. Rest meat for a few minutes while you make the salad.

Cook the peas in boiling, salted water for 5 minutes or until just tender. Drain and rinse under cold water. Toss the peas, mint, parsley, feta and onion together, season and dress with olive oil and lemon juice.

To serve, slice the lamb and arrange with the salad on individual serving plates.