Lamb Rump Topped with Sun-Dried Tomatoes and Feta

Take

2 x 100g/4oz lean lamb rump sliced into steaks (chump) or loin chops
Salt and freshly milled black pepper
50g/2oz sun-dried tomatoes in oil, finely chopped, reserving 15ml/1tbsp of the oil
1 garlic clove, peeled and finely chopped
15ml/1tbsp freshly chopped chives
25g/1oz Feta cheese, crumbled
Method:

Make

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.

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