Makes enough for 4 portions

• 400g lamb rumps
• 2 tsp rosemary
• zest of 1 lemon
• ½ red onion
• 6 medium tomatoes
• ½ cup olives
• 12 mint leaves
• 75g rocket leaves
• 2 roasted red peppers
• 100g feta cheese

1. Slice red onion into very thin wedges
2. Core tomatoes and cut into wedges
3. Tear mint leaves
4. Finely chop rosemary
5. Peel and slice the roasted peppers
6. Crumble the feta
7. Preheat oven to 220c
8. Coat the lamb with a mixture of the lemon zest, rosemary, salt and pepper
9. Brown lamb in a pan with olive oil (about 3 minutes each side)
10. Place in a roasting dish and cook in the oven until done to your liking (8-12 minutes)
11. Take out of oven, cover with foil, and leave to rest for 10 minutes
12. While lamb is cooking, prepare the salad
13. Place chopped onions, tomatoes and olives in a bowl with the mint leaves and toss to combine
14. Place rocket on a platter and arrange onion and tomato mix on top
15. When ready to serve, carve lamb thinly across the grain and add to the salad
16. Top with sliced read peppers and crumbled feta