Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Char-Grilled Lamb Rump with Tomato & Feta Salad Recipe

  • Servings: 4
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

The combination of beautiful spices, New Zealand grass-fed lamb and creamy feta make this dish simply delicious.

Ingredients:

For the Lamb:

  • 3 New Zealand grass-fed lamb rumps (about 7 oz each), trimmed of any silver skin (Tip: Look for the Taste Pure Nature Logo)

For the Spice Mix:

  • 1 ½ teaspoons paprika
  • ¼ teaspoon ground cumin
  • Pinch of cayenne pepper
  • Olive oil

For the Tomato & Feta Salad:

  • 6.5 oz feta cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • ½ small red onion, finely diced
  • 1 tablespoon each of fresh mint and dill, chopped
  • Salt and pepper, to taste

To Serve:

  • 4 large ripe tomatoes, core removed and sliced
  • Small handful basil leaves
  • Balsamic vinegar to drizzle

Directions:

For the Spice Mix:

  • 1. Place spices in a small bowl and mix with a dash of olive oil to form a thin paste.

For the Tomato & Feta Salad:

  • 2. Crumble feta into a bowl and lightly mash with a fork. Add the oil, lemon juice, 1/2 tablespoon water, onion and chopped herbs. Season with salt and pepper and mix gently.

For the Lamb:

  • 3. Heat barbecue grill until hot. Rub lamb rumps with spice mixture and place on the grill for 10 minutes, turning once for medium-rare lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.

To Serve:

  • 4. Serve with tomatoes topped with basil, feta mix and a drizzle of balsamic vinegar.
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