Lamb leg steaks or lamb backstrap would also work well in this recipe.
Ingredients:
250g lamb rump roast, halved or 2 x 125g lamb rump steaks, fat trimmed
1 tsp olive oil
1 tsp middle eastern harissa blend spice mix*
zest and juice of 1/2 lemon +extra wedges, to serve
½ small butter lettuce, leaves torn
100g grape tomatoes, halved
1 small lebanese cucumber, roughly chopped
80g green beans, thinly sliced
1/2 small red onion, thinly sliced
1 tbsp tahini
1 garlic clove, crushed
mint leaves, wholemeal pita breads, warmed, pickled chillies (optional), to serve
Directions:
In a large snap lock bag or glass container combine oil, Middle Eastern spice and lemon zest. Add lamb, season and rub well to coat.
Heat a char-grill pan over medium high heat. Cook lamb for 3-4 minutes each side or until cooked to your liking. Set lamb aside on a plate loosely covered with foil for 3-4 minutes to rest.
Divide lettuce, tomatoes, cucumber, beans and onion between serving bowls. Season. In a small screw top jar combine lemon juice, tahini, garlic and 2 tablespoons water. Season and shake well.
Slice lamb and place on top of salad. Drizzle with dressing and serve with mint, pita breads, lemon wedges and pickled chillies (if desired).
