Greek Lamb Rump with Feta and Farro

Greek Lamb Rump with Feta and Farro

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, September 30, 2018.
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Ingredients

Farro Salad

  • 50g cracked farro
  • ¼ red onion
  • ½ Lebanese cucumber
  • 1/3 bag baby spinach
  • ½ punnet cherry tomatoes

Lamb

  • 150g lamb rump steak
  • 1½ tsp Greek lamb spice

Lemon Mayo

  • ½ Tbsp mayonnaise
  • ¼ tsp lemon juice

To Serve

  • 1 Tbsp feta cheese
  • 1 Tbsp coriander leaves

Steps

  1. Cook farro Preheat BBQ grill to medium-high (if using). Bring a small pot of salted water to the boil. Once boiling, add farro and simmer for 10-12 minutes, or until tender with a slight bite. Drain, rinse under warm water, then drain well.
  2. Prep lamb and mayo Pat lamb dry and add to a small bowl. Season, drizzle with a little oil and coat well in Greek lamb spice. In another small bowl, combine all lemon mayo ingredients together.
  3. Cook lamb Heat a small dry fry-pan on medium heat. Cook lamb for 2-3 minutes each side for medium, or until cooked to your liking. Alternatively, cook lamb on BBQ grill. Rest, covered, for a few minutes.
  4. Prep vegetables Thinly slice onion and dice cucumber 2cm. Roughly chop spinach and halve cherry tomatoes. Add all to a medium bowl.
  5. Make farro salad When farro is cooked, add to bowl with vegetables, a drizzle of balsamic vinegar (preferably balsamic) and oil. Toss and season.
  6. To serve Top farro salad with lamb, lemon mayo, crumbled feta and coriander leaves.

Nutritional Information

Energy 3077 kj
735 kcal
Protein 37.9g
Carbohydrate 44.2g
Fat 45.2g