Lamb Rumps with Orzo, Vegetables and Feta

Serves 4

  • 4 cloves garlic; 2 crushed with ½ teaspoon salt, 2 finely chopped
  • 1 teaspoon dried oregano
  • 6 tablespoons extra virgin olive oil
  • 2 x lamb rumps, about 350g each
  • 1 onion, finely chopped
  • peel of ½ preserved lemon, finely diced
  • 1 red capsicum, cored, deseeded, capsicum diced 2cm
  • 200g orzo or other rice shaped pasta
  • 500g asparagus, woody ends snapped off, spears halved on the diagonal
  • 200g green beans, stalk ends cut off, beans halved
  • 200g feta, coarsely crumbled
  • 3 tablespoons pomegranate molasses
  • small handful mint leaves
  • lemon wedges for serving

Preheat the oven to 200°C

Put the crushed garlic, oregano, 3 tablespoons and a little freshly ground black pepper of the oil into a large bowl.

Mix well, add the lamb and mix well.

Heat a frying pan over moderate heat and add the lamb.

Brown all over and place in the oven for 10-15 minutes for medium.

Remove from the oven and wrap in tinfoil.

Place in a warm place to rest.

Meanwhile heat the remaining oil in another frying pan and place over moderate heat.

Add the onion, finely chopped garlic, preserved lemon and capsicum.

Fry gently without browning for 10 minutes or until the onion is soft.

Boil the orzo in plenty of well salted water until al dente.

Drain well and place in a warm serving bowl.

At the same time drop the asparagus and beans into a saucepan of boiling salted water, bring back to the boil and boil 2 minutes.

Drain well.

Add the fried onion mixture, the asparagus and beans to the orzo.

Add half the feta, mix well, taste and season.

Place on a warm serving platter.

Slice the lamb across the grain of the meat and place it on the orzo.

Sprinkle the remaining feta on top and drizzle the pomegranate molasses over everything.

Sprinkle with mint leaves and serve  with lemon wedges for squeezing.