Lamb Rump Steaks with Tomato Salad and Herb Vinaigrette

Lamb Rump Steaks with Tomato Salad and Herb Vinaigrette

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 13, 2019.



  • ½ punnet cherry tomatoes, halved *
  • ½ pack olives, roughly chopped
  • 1 pack herb vinaigrette


  • ¼ bunch rosemary, chopped
  • 1 pack lean lamb rump steak


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


  • 1 Tbsp feta cheese, crumbled *


  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep salad. Add all salad ingredients to a bowl.
  3. Prep & cook lamb. Pat lamb dry, season and coat with rosemary. Heat ¼ tsp oil in a fry-pan 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. Finish salad. Add beans and courgette to bowl with salad, toss to combine and season.
  6. Slice lamb thinly and toss in any resting juices.
  7. Serve salad topped with lamb and feta.

Nutritional Information

Energy 1721 kj
411 kcal
Protein 36.2g
Carbohydrate 10.8g
Fat 23.7g