Lamb Rump Topped with Sun-Dried Tomatoes and Feta

Lamb Rump Topped with Sun-Dried Tomatoes and Feta
Preparation time : 5-10 minutes

Cooking time : Under 20 minutes

Oven Temperature :

Serves : 2



1x 320g/11oz lean Herdwick 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


Place the steaks or chops on a chopping board and season lightly.
Transfer them 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 meat 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.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]