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Lamb rump steaks with tomato and fetta salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 3 serves veg or fruit

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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time

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

Nutritional information

Per serve: Energy: 1645kJ/394 Cals (19%), Protein: 39g (78%), Fat: 23g (33%), Sat Fat: 8g (33%), Sodium: 518mg (26%), Carb: 6g (2%), Sugar: 5g (6%), Dietary Fibre: 4g (13%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

Juicy lamb steak and a vibrant salad is perfect for dinner

It’s no secret that Australians love lamb, but while leg roasts and lamb chops often claim the spotlight, a juicy lamb steak has long been a staple favourite for farmers. But the secret is out, and this flavoursome cut is getting the attention it deserves in restaurants and homes across the country. This lean, protein-packed steak has a beautiful earthy flavour, is easy to cook and pairs well with a huge range of spices and marinades.

How to cook lamb rump steak

Whether you’re cooking on the barbecue, a chargrill (as this recipe calls for) or a frypan, cooking lamb steaks is a fuss-free process. Make sure you’ve gotten them out of the fridge at least 20 minutes ahead of cooking so the meat can rise to room temperature. Season the steak first and make sure your cooking surface is hot before adding the steak. When the meat is soft and springy to touch, it indicates ‘medium-rare’ which is ideal for a lamb steak. The firmer it gets, the more cooked the meat. Before serving, allow the meat to rest for at least 5 minutes to preserve the moisture and flavour.

How to serve lamb steak

This lamb steak recipe with a tangy tomato salad is an easy spring and summer weeknight hit the whole family will enjoy, but red meat can also be a little romantic if you’re planning a date night for two. Pair it with your favourite red wine, a burrata starter and some chocolate mousse for dessert, along with some candles, and enjoy a delightful date night at home.

Love this recipe?

If you’ve discovered a new appreciation for lamb steak recipes, maybe it’s time to bring back the classic Sunday roast lamb, or try something new with Sabina Newton’s Middle Eastern style lamb leg recipe. 

FAQs

Lamb rump steaks with tomato and fetta salad

Lamb rump steaks with tomato and fetta salad
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + 5 mins resting time
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
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.

    4. Step 4

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