Lamb rump topped with sun-dried tomatoes

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By: Aaron Craze

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1. Place the chops on a chopping board and season lightly with salt and freshly milled black pepper.

2. Transfer the chops to a grill rack and cook under a preheated grill or prepared barbecue for 12-16 minutes, turning occasionally.

3. 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.

4. Transfer the chops to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle over the Feta.

5. Serve with potato wedges and a crisp green salad.


  • 2 x 100 g lean lamb rumps, or loin chops
  • 50 g sun-dried tomatoes, in oil, finely chopped, reserving 1tbsp of the oil
  • 1 clove garlic, finely chopped
  • 1 tbsp freshly chopped chives
  • 25 g feta cheese, crumbled

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