Lamb rump steaks with tomato and fetta salad

Served with a tasty tomato and fetta salad, these tender lamb rump steaks are ready in less than half an hour. Try them for an easy midweek meal.

This delicious Lamb Rump Steaks with Tomato and Fetta Salad is perfect for sharing. Start with the tasty rub for the steak, which is really easy. Place the paprika, half the oil and half the garlic in a small bowl and season with pepper, then stir to combine. Place the lamb on a tray and rub the paprika mixture all over the lamb to coat. Heat a chargrill on medium-high. Cook the lamb for three to four minutes each side for medium or until the lamb is cooked just how you like it. Transfer the lamb to a clean tray, cover with foil and set aside to rest for five minutes. While the lamb is resting, place the tomato, onion and fetta in a large bowl. Place the lemon juice, mustard, the remaining oil and the remaining garlic in a bowl. Stir to combine then drizzle over the salad in the bowl. Toss gently to combine. Arrange the lamb and salad on a serving platter. Finish with some basil and serve with some slices of sourdough. Deliciously fresh, this zesty tomato and fetta salad pairs perfectly with the tender lamb.

Lamb rump steaks with tomato and fetta salad
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Serves

4

Prep

10m

Note: + 5 mins resting time

Cooking

10m

Ingredients

  • 1 tsp smoked paprika
  • 2 tbs olive oil
  • 2 garlic cloves, crushed
  • 4 (about 140g each) Coles Australian Lamb Rump Steaks
  • 3 roma tomatoes, thinly sliced lengthways
  • 350g mixed tomatoes
  • 1/2 red onion, thinly sliced
  • 125g fetta, crumbled
  • 2 tbs lemon juice
  • 1 tsp wholegrain mustard
  • 1/2 cup basil leaves
  • Sliced sourdough, to serve

Method

STEP 1

Combine the paprika, half the oil and half the garlic in a small bowl. Season. Rub the paprika mixture all over the lamb to coat.

STEP 2

Heat a chargrill on medium-high. Cook the lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 mins to rest.

STEP 3

Meanwhile, place the combined tomato, onion and fetta in a bowl. Whisk the lemon juice, mustard and the remaining oil and garlic in a small jug to combine. Drizzle over the salad. Gently toss to combine.

STEP 4

Arrange the lamb and salad on a serving platter. Sprinkle with basil and serve with sourdough. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.