Ever get home late from work and think 'do I have to cook?' Don't despair, this recipe takes no time at all to prepare and cook. It's also perfect for a warm summer's evening barbecue.
Preparation Time: 15 minutes
Cooking Time: 6 -8 minutes
Ingredients 400 gm lamb rump steaks
80 gm rocket leaves
6 cherry tomatoes (cut in half)
1/4 red onion (sliced)
40 gm feta cheese (I use danish feta, its much smoother)
1 tbsp lemon olive oil (real lemon juice can be used but it can affect the meat the longer it marinates)
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Fresh or dried rosemary
Sea salt and freshly ground pepper
1 tbsp Greek style yogurt (I used a bit more)
To marinate the lamb rump place the steaks in a bowl and add half the olive oils and balsamic, rosemary and salt and pepper. Leave them to sit, the longer the better up to 3 hours.
Prepare the salad just before cooking the lamb. Place the rocket, tomatoes and red onion in a bowl, toss through the remaining oil and vinegar and arrange on the plate, crumble the feta over the top.
Place the steaks on a hot barbecue char grill. They can be cooked in a pan but they wont get that beautiful charred smokey flavour.
Turn the steaks after approx 3 minutes for medium rare, longer if you want the lamb more cooked.
To serve place the lamb next to the salad and top with yogurt. Drizzle some extra virgin olive oil over the plate sprinkle over some crushed sea salt and freshly ground black pepper.