Ingredients

The following ingredients have 4 Servings
  • 4 lamb rumps OR 2 lamb backstraps (boned and trimmed loin of lamb)
  • olive oil
  • 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

Instruction

  • <p>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.</p> <p>If you are using the <b>rump</b>: 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.</p> <p>If you are using the <b>back strap</b>: they will only require 2-3 minutes on each side (no oven time). Rest for a few minutes while you make the salad.</p> <p><b>For the salad</b></p> <p>Cook the peas in boiling salted water for 5 minutes or until just tender. Drain and rinse under cold water.</p> <p>Toss the mint, parsley, peas, feta and onion together, season with salt and pepper, and dress with extra-virgin olive oil and lemon juice.</p> <p><b>To serve&nbsp;</b></p> <p>Slice the lamb and arrange with the salad on individual serving plates.</p>