Lamb Rump Topped with Sun-Dried Tomatoes and Feta

A quick dish for lamb rumps using sun-dried tomatoes, chives and Feta cheese. You can grill or pan fry the recipe

Method

1. Place the chops on a chopping board and season lightly.
2. Transfer the chops to a grill rack and cook under a preheated grill or prepared barbecue for 12-16 minutes, turning occasionally
3. Meanwhile, heat the reserved oil in a large non-stick pan and cook the tomatoes and garlic for 2-3 minutes. Remove from the heat and stir in the chives.
4. Transfer the chops to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle over the Feta cheese.
5. Serve with potato wedges and a crisp green salad.

Notes

Try this recipe as a one pan dish. Add the reserved oil to a large non-stick frying pan. Add the lamb and cook under a moderate heat for 4-6 minutes on each side. Add the garlic and cook with the lamb for 1-2 minutes. Add the sun-dried tomatoes and cook for 1-2 minutes. Sprinkle over the chives. Transfer the lamb with the tomato and garlic mixture to a warm plate, sprinkle over the crumbled Feta cheese and serve with a green salad and potato wedges.