Lamb Rump Topped with Sun-Dried Tomatoes and Feta Lamb Rump Topped with Sun-Dried Tomatoes and Feta

Lamb Rump Topped with Sun-Dried Tomatoes and Feta

prep time
10 mins

cook time
20 minutes

2 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 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


  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.


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.