MEDITERRANEAN LAMB RUMP STEAKS WITH SUMMER VEGES AND FETA WHIP
Serves 4
Ready in 40 minutes
Ingredients
Veges
■ 1 butternut pumpkin, sliced 1cm
■ 2 carrots, cut into 1cm rounds
■ 1 drizzle of olive oil
■ 1 capsicum, diced 2cm
■ 1 pack cherry tomatoes
■ 2 courgette, peeled into ribbons
■ 2 tsp balsamic vinegar
Feta whip
■ 200g feta cheese
■ 1⁄ cup milk
4
Lamb
■ 600g lamb rump steak
■ 1 tsp sweet paprika
■ 1 tsp onion powder
■ 1 tsp garlic powder
■ 1 tsp oregano
■ 1⁄ tsp rosemary
4
■ 1 drizzle of olive oil
To serve
■ 10g basil, leaves picked
Method
Preheat oven to 220C (or 200C fan bake). Preheat barbecue grill to medium-high (if using).
Prep and cook veges: Cut the pumpkin into thick wedges. Slice the carrots and capsicums. Toss the pumpkin and carrot on a lined oven tray with oil. Season and roast for 20 minutes.
After 15 minutes, add capsicums to tray and roast for a further 10 minutes, until veges are tender and golden.
Finish veges: Peel courgette into ribbons. Once veges are cooked, toss with tomatoes, courgette and balsamic vinegar. Season to taste with salt and pepper.
Prep feta whip: Crumble feta into a small bowl and whisk in milk. Set aside for serving. Pick basil leaves.
Prep and cook lamb: Pat lamb dry, season with salt and coat in Italian spices. Heat oil on barbecue and cook lamb for 4-5 minutes each side for medium, or until cooked to your liking. Alternatively, use same method to cook lamb on a large fry-pan on medium-high heat. Rest, covered, for 2-3 minutes, before slicing thinly.
Serve: Veges topped with lamb, feta whip and basil.