Lamb Rump Steak with Mediterranean veggies and feta

Lamb Rump Steak with Mediterranean veggies and feta

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 10, 2019.
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Ingredients

Roast Veggies

  • 1 butternut pumpkin, cut into 2cm thick wedges
  • 2 carrots, sliced 1cm on an angle
  • 1 pack baby capsicums, halved
  • 1 pack cherry tomatoes
  • 2 courgettes, peeled into ribbons
  • 1 tsp balsamic vinegar

Feta Whip

  • 100g feta cheese
  • 2 Tbsp milk

Lamb

  • 1 pack lean lamb rump steaks
  • 1 pack lamb spices

To Serve

  • 1 pack pine nuts
  • 1 bunch basil, torn

Steps

  1. Preheat BBQ grill or hot plate to medium (if using). Preheat oven to 230°C.
  2. Prep & cook roast veggies. Toss pumpkin wedges and carrot on a lined oven tray with 1 tsp of oil. Season and roast in oven for 20 minutes. After 20 minutes add capsicum to other side of tray and roast for a further 10 minutes, until vegetables are tender and golden.
  3. Once vegetables are cooked, toss tomatoes, courgette ribbons and balsamic vinegar through capsicum and season to taste.
  4. Make feta whip. Crumble feta into a bowl and whisk in milk.
  5. Prep & cook lamb. Pat lamb dry, season and coat in lamb spices. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook lamb for 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered then slice thinly.
  6. Serve veggies topped with lamb and feta whip. Sprinkle over pine nuts and basil.

Nutritional Information

Energy 1730 kj
413 kcal
Protein 37.9g
Carbohydrate 21.4g
Fat 18.4g