Lamb Rump Topped with Sun-Dried Tomatoes and Feta

Serves 2

Preparation time: 5-10 minutes
Cooking time: Under 20 minutes

2 x 100g/4oz lean lamb rump (chump) or loin chops
Salt and freshly milled black pepper
50g/2oz sun-dried tomatoes in oil, finely chopped, reserving 15ml/1tbsp of the oil
1 garlic clove, peeled and finely chopped
15ml/1tbsp freshly chopped chives
25g/1oz Feta cheese, crumbled

Place the chops on a chopping board and season lightly.
Transfer the chops to a grill rack and cook under a preheated grill or prepared barbecue for 12-16 minutes, turning occasionally
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.
Transfer the chops to warm plates and spoon over the sun-dried tomatoes mixture and pan juices. Sprinkle over the Feta cheese.
Serve with potato wedges and a crisp green salad.

Try this recipe as a one pan dish. Add the reserved oil to a large non-stick frying pan. Add the lamb and cook under a moderate heat for 4-6 minutes on each side. Add the garlic and cook with the lamb for 1-2 minutes. Add the sun-dried tomatoes and cook for 1-2 minutes. Sprinkle over the chives. Transfer the lamb with the tomato and garlic mixture to a warm plate, sprinkle over the crumbled Feta cheese and serve with a green salad and potato wedges. 

Barbecue Beef Fajitas with Chilli Beans

Serves 4

Preparation time: 20 minutes
Cooking time:
(Based on a 2cm/¾-in thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side

450g/1lb lean rump or sirloin steak
15ml/1tbsp dried marjoram or oregano
10ml/2tsp smoked paprika powder
Salt and freshly milled black pepper
30ml/2tbsp olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
4 medium tomatoes, roughly chopped
30ml/2tbsp tomato purée
1 x 410g can red kidney beans, drained
150ml/¼pint water
6-8 Mediterranean wraps
To garnish;
Shredded iceberg lettuce
Sliced avocado, red onions
Fresh coriander leaves
Soured cream

Place the steaks in a shallow bowl and add the dried herb, smoked paprika and seasoning. Rub into the steaks on both sides, cover and refrigerate until required.
Heat half the oil in a large frying pan and cook the onion and garlic for 2-3 minutes until soft.
Add the tomatoes, tomato purée, beans and water. Bring to the boil, reduce the heat and simmer uncovered for 10 minutes or until the sauce thickens slightly.
Cook the steaks according to your preference on a prepared barbecue or preheated grill.
Cut the steaks into slices and serve in a wrap with the garnishes wedges.