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MINI LAMB RUMP ROAST WITH CARROT & FETTA SALAD


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Serves

4

Prep Time

30

Cook Time

20

Ingredients

4 X 250g Mini lamb rumps, fat trimmed
2 tsp Caraway seeds
1 tsp Cumin seeds
80ml (1/3 cup) Olive oil
CARROT & FETTA SALAD
1 tbs Caster sugar
60ml Extra virgin olive oil
2 Medium carrots, peeled into strips*
1 cup Firmly packed mint leaves
2 Stalks green onions, thinly sliced on the diagonal
65g (1/3 cup) Pumpkin seeds (pepitas), roasted
100g (½ cup) Fetta*, drained, crumbled

Method

1 Preheat oven to 200C. To roast lamb, place spices and half of the oil in a large bowl. Add lamb and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning frequently, for 5 minutes or until lamb is browned all over. Transfer lamb to an oven tray and roast for 15 minutes for medium or until cooked to your liking. Rest for 7 minutes before slicing each rump in half, to serve.
2 Meanwhile, to make carrot & fetta salad, place sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine.
3 To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with fetta.

Tips

1 Use a vegetable peeler or mandolin to peel your carrots into strips.
2 Substitute feta with soft goats cheese and pepitas with your favourites seeds or nuts. Even try a selection of the two.
3 If you are holding a dinner party, liven up your carrot salad by adding some peeled cucumber and some rose water and dried or fresh cherries, if in season.