Lamb Rump Steaks with Tomato Salad & Herb Vinaigrette

Steps

1. Preheat BBQ to medium (if using).
2. Prep tomato salad. Arrange tomato slices on plates or a platter. Top with cherry tomatoes, season and sprinkle over olives.
3. Prep & cook lamb. Pat lamb dry, season and coat in rosemary and garlic. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook lamb for 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan. Alternatively, do this on the BBQ.
4. Prep & cook greens (to BBQ, see tip). Return reserved pan to high heat and cook green beans and 3 Tbsp water for 1-2 minutes, until tender and water has evaporated. Remove from heat, add courgette to pan and toss to combine and season.
5. Finish lamb. Slice lamb thinly and toss in any resting juices.
6. Serve tomato salad and greens topped with lamb and feta. Drizzle with herb vinaigrette.