Lamb Rump Steaks with Tomato Salad and Herb Vinaigrette

Lamb Rump Steaks with Tomato Salad and Herb Vinaigrette

Ready in 35 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 13, 2019.



  • 1 tomato, thinly sliced
  • ½ punnet cherry tomatoes, halved *
  • 1 pack olives, roughly chopped


  • ¼ bunch rosemary, chopped
  • 2 cloves garlic, minced
  • 1 pack lean lamb rump steaks


  • ½ bag green beans, cut in half on an angle *
  • ¼ cup water ^
  • 1 courgette, peeled into ribbons


  • ½ pack feta cheese, crumbled *
  • 1 pack herb vinaigrette


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep salad. Arrange tomato slices on plates or a platter. Add cherry tomatoes, season and top with olives.
  3. Prep & cook lamb. Pat lamb dry, season and coat with rosemary and garlic. Heat ¾ tsp oil in a frypan on medium heat. Cook lamb for 4-5 minutes each side (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered.
  4. Prep & cook beans. Add green beans and water to same pan and cook on high heat for 1-2 minutes, until tender and water has evaporated (see tip for BBQ). Remove from heat, add courgette to pan and toss to combine.
  5. Slice lamb thinly and toss in any resting juices.
  6. Serve salad topped with lamb and feta. Drizzle with vinaigrette.

Nutritional Information

Energy 1667 kj
398 kcal
Protein 34.3g
Carbohydrate 8.6g
Fat 24.4g