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Seared Lamb with Mint and Feta

Stunning seared lamb with a Greek inspired salad. Strips of tender lamb rump are accompanied with a fragrant mint, pine nut and crumbled feta cheese salad.

From the book

Angela Hartnett


You can also make this salad with leftover roast lamb. Just slice the lamb and mix with the salad ingredients.

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4 lamb rump steaks
4 tbsp olive oil, plus extra for dressing the salad
200g feta cheese, cut into cubes
1 red onion, finely sliced
1 tbsp pine nuts
2 tbsp chopped mint
2 tbsp chopped flatleaf parsley
2 tbsp chopped basil
1 bag of mixed salad leaves
aged balsamic vinegar, for serving
salt and freshly ground black pepper


Trim any excess fat from the steaks with a sharp knife and season them well. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.

Heat 4 tablespoons of olive oil in a frying pan and brown the lamb on all sides. Transfer the pan to the preheated oven and cook the lamb for about 4 minutes on each side. Remove from the oven and leave to rest in a warm place.

Mix the feta, onion and pine nuts with the chopped herbs and salad leaves. Add some olive oil and season with salt and pepper.

Carve the lamb steaks into two or three slices and mix with the salad. Finish with a few drops of balsamic vinegar and serve immediately.


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