350g new potatoes, halved (we love Wilcox Piccolo) 3 quality mark lamp rumps, trimmed of any silver skin 1½ teaspoons paprika ¼ teaspoon ground cumin Good pinch cayenne pepper 180g feta cheese (we love Food Snob) 3 tbsp extra virgin olive oil (we love Olivado) 2 tbsp lemon juice ½ small red onion, finely diced 2 tbsp fresh chopped mint & basil 400g fresh tomatoes, mixed varieties, cut in halves or quarters (we love Beekist)
Balsamic vinegar to drizzle
We used our Le Creuset Non-Stick Baking Sheet and Cast Iron Skillet when making this recipe!
Preheat the oven to 190 degrees celsius fan bake. Scatter the potatoes over a baking tray, drizzle with olive oil and season. Place in the oven and roast for 20-25 minutes or until tender and golden in colour.
To make the spice mix, place spices in a small bowl and mix with a dash of olive oil to form a thin paste. Rub over the lamb, cover and set aside.
To make the salad, crumble feta into a bowl and lightly mash with a fork. Add the oil, lemon juice, 1/2 tablespoon water, onion and chopped herbs. Season well and mix gently. Gently stir through the tomatoes and set aside.
Heat barbecue grill until hot. Place the lamb rumps on the grill for 10 minutes, turning once for medium-rare lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.
Serve with the roasted potatoes and tomato salad garnished with basil and balsamic.