Te Mana Lamb Rump with Greek Salad & Sumac Pistachio Blend

Te Mana Lamb Rump with Greek Salad & Sumac Pistachio Blend

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 29, 2019.
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Ingredients

Lamb

  • 1 pack Te Mana lamb rump, sliced 2cm
  • 2 cloves minced garlic
  • 1 pack Greek lamb spices

Salad

  • 1 pack orzo pasta
  • 1 sweet Palermo capsicum, diced 1cm
  • 1/4 red onion, diced 1cm
  • 1/2 telegraph cucumber, diced 1cm
  • 1/2 punnet cherry tomatoes, halved

Feta Curd

  • 100g feta cheese, crumbled
  • 2-3 Tbsp milk

To Serve

  • 1 bunch parsley, leaves picked
  • 1/3 bunch mint, leaves picked
  • 1 Tbsp sumac pistachio blend

Steps

  1. Bring a pot of salted water to the boil. Preheat BBQ grill to medium-high (if using). Prep & marinate lamb. Pat lamb dry, slice into 2cm thick slices and season. Toss in a bowl along with garlic, a drizzle of oil and Greek lamb spices. Set aside to marinate.
  2. Make feta curd. Combine feta and milk in a bowl and whisk, until smooth.
  3. Cook orzo & prep salad. Cook orzo pasta in pot of boiling water for 8-10 minutes, until tender. Drain well and return to pot with a drizzle of oil to prevent sticking.
  4. Finish salad. In a bowl, toss orzo with salad ingredients and a drizzle of olive oil and vinegar. Season to taste.
  5. Cook lamb. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side (depending on thickness) for medium, or until cooked to your liking. Rest, covered, before slicing thinly. Alternatively, do this on the BBQ.
  6. Serve feta curd topped with salad and lamb. Sprinkle over parsley, mint and sumac pistachio blend.

Nutritional Information

Energy 1942 kj
464 kcal
Protein 29.6g
Carbohydrate 28.7g
Fat 25.6g