Lamb Rump Topped with Sun-Dried Tomatoes and Feta

Name: Lamb Rump Topped with Sun-Dried Tomatoes and Feta
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 x 100g lean lamb rump (chump) or loin chops; 50g sun-dried tomatoes in oil, finely chopped, reserving 15ml/1tbsp of the oil; 1 garlic clove, peeled and finely chopped; 1 tablespoon freshly chopped chives; 25g Feta cheese, crumbled

prep time
10 mins

cook time
20 minutes

serves
2 people

Energy
445kcal
Fat
39.3g
Saturates
11.9g
Carbs
3g
Sugars
1.1g
Fibre
0.3g
Protein
19.8g
Salt
1.7g

Ingredients

2 x 100g lean lamb rump (chump) or loin chops
50g sun-dried tomatoes in oil, finely chopped, reserving 15ml/1tbsp of the oil
1 garlic clove, peeled and finely chopped
1 tablespoon freshly chopped chives
25g Feta cheese, crumbled

Method

Place the chops on a chopping board and season lightly.
Transfer the chops to a grill rack and cook under a preheated grill or prepared barbecue for 12-16 minutes, turning occasionally
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.
Transfer the chops to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle over the Feta cheese.
Serve with potato wedges and a crisp green salad.

Tips:

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.