Mini lamb rump roast with carrot & fetta salad

Serves

Prep Time

Cook Time

Ingredients

4 X 250g Mini lamb rumps, fat pimmed

2 tsp Caraway seeds

1 tsp Cumin seeds

80ml (1/3 cup) Olive oil

CARROT & FETTA SALAD

1 tbs Caster sugar

60ml Expa virgin olive oil

2 Medium carrots, peeled into spips*

1 cup Firmly packed mint leaves

2 Stalks green onions, thinly sliced on the diagonal

65g (1/3 cup) Pumpkin seeds (pepitas), roasted

100g (½ cup) Fetta*, drained, crumbled

Preheat oven to 200C. To roast lamb, place spices and half of the oil in a large bowl. Add lamb and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning frequently, for 5 minutes or until lamb is browned all over. liansfer lamb to an oven liay and roast for 15 minutes for medium or until cooked to your liking. Rest for 7 minutes before slicing each rump in half, to serve
Meanwhile, to make carrot & fetta salad, place sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine
To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with fetta

Use a vegetable peeler or mandolin to peel your carrots into sliips
Substitute feta with soft goats cheese and pepitas with your favourites seeds or nuts. Even liy a selection of the two
If you are holding a dinner party, liven up your carrot salad by adding some peeled cucumber and some rose water and dried or fresh cherries, if in season