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.

4

10m

Note: + 5 mins resting time

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.