Greek Style Lamb Rump Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Rump
• 2 Tbsp olive oil
• 1 tsp dried oregano
• 1 clove of garlic crushed
• ½ lemon juiced
• 100g mesclun salad mix
• 1 cucumber sliced into half-moons
• 200g cherry tomatoes halved
• 1 red capsicum thinly sliced
• ½ red onion finely sliced
• ½ cup kalamata olives pitted
• 150g feta crumbled
• ¼ handful fresh mint torn (optional)

Dressing:

• 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• ½ lemon juiced
• 1 tsp dried oregano
• ½ tsp runny honey

Method

Remove the Silver Fern Farms Lamb Rumps from the fridge and packaging.

Rub the lamb with olive oil, dried oregano, garlic, lemon juice, and a sprinkle of salt and pepper. Let them marinate for at least 20 mins (or up to 1 hour).

Cook the lamb according to packet instructions.

Rest the cooked lamb for 5–10 mins before slicing it thinly.

In a large bowl, combine the rocket, cucumber, cherry tomatoes, red capsicum, red onion, olives, and crumbled feta.

To make the dressing, in a small jar or bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, honey, salt and pepper.

Toss the salad with the dressing until well combined. Divide the salad onto plates or a large serving platter.

Top with the sliced lamb and sprinkle with fresh mint leaves.