Preparation time: 30 minutes + resting Cooking time: 20 minutes
4 x 250g mini lamb rumps, fat trimmed 2 tsp caraway seeds
1 tsp cumin seeds
80ml (1/3 cup) olive oil
Carrot and Feta Salad:
2 tbsp red wine vinegar
1 tbs caster sugar
60ml extra virgin olive oil
2 medium carrots, peeled into strips
1 cup firmly packed mint leaves
2 stalks green onions, thinly sliced on the diagonal
65g (1/3 cup) pumpkin seeds (pepitas) roasted
100g (1/2 cup) feta, drained, crumbled
1. Preheat oven to 200°C. 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 five minutes or until lamb is browned all over. Transfer lamb to an oven tray and roast for 15 minutes for medium or until cooked to your liking. Rest for seven minutes before slicing each rump in half, to serve.
2. Meanwhile, to make carrot & feta salad, place vinegar, 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.
3. To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with feta.