Recipe
Lamb rump steaks with red lentil salad
- Serves 4
- Prep Time 15 mins
- Cooking Time 25mins
Ingredients
- Serves 4
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Method
- Pre-heat a frypan and brush the steaks with olive oil. Cook on one side until moisture appears, then turn and cook the other side. Test the ‘degree of doneness’ by touching the meat - it will feel springy for medium and very firm for well done. Remove from heat and allow to rest, loosely covered with aluminium foil.
- For the salad, cook lentils in boiling water for 3-4 minutes to retain texture and colour. Drain and place in cold water.
- Dice all vegetables and place in a bowl. Add lentils and chopped parsley and mint.
- Season with cumin, pepper, lemon zest and juice. Stir to combine.
- Optional: serve this dish with grilled lime
Tips
- Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will be juicier and tastier when you eat it.