Greek-style lamb with sun-dried tomato and feta crumble
Fill your kitchen with the succulent aroma of lamb and feta, your nose will thank you
540 g, (buy 600g), peeled, cut into thin wedges
1 tbs, finely chopped
Lamb backstrap, raw
576 g, (buy 4x180g)
1 x 3 second spray(s)
75 g, crumbled
Black olives, drained
¼ cup(s), (40g kalamata), pitted, coarsely chopped
Sun-dried tomatoes in oil
50 g, drained, coarsely chopped
- Boil, steam or microwave pumpkin until almost tender. Drain, refresh under cold water, then drain again.
- Rub herbs all over lamb. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Cook pumpkin and lamb, turning, for 7–10 minutes or until lamb is cooked to your liking. Rest, then thickly slice.
- Place feta, baby rocket leaves, olives and sun-dried tomatoes in a medium bowl, tossing to combine. Top with lamb slices, then drizzle with juice and oil. Season with salt and freshly ground black pepper and serve.