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.