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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.
