Loin of Lamb on a Salad of Mint, Peas and Feta Cheese

Preheat your oven to 180°C.

Trim your loin of any sinew and fat or even better, ask your butcher to do so for you!

Drizzle some olive oil over your meat and rub in your Dijon mustard, Lamb Rub, lemon zest & finely chopped fresh rosemary. Season with salt and pepper. Sear the lamb in a hot pan until brown and caramelized all round. Pop onto a baking tray into your preheated oven and cook for about 10 minutes until medium to medium rare, depending on your preference. Remove from the oven and allow to rest for 10-15 minutes before slicing.

While the meat is resting, blanch your fresh or frozen peas in boiling water until just cooked. Drain and immediately refresh under ice cold water so that they don’t continue cooking and to maintain their fresh green colour. There is nothing worse than grey overcooked peas.

To serve, slice your meat and plate it with the peas, generous sprigs of mint and roughly broken pieces of feta. Drizzle with olive oil and a squeeze of fresh lemon. Sprinkle with extra lemon zest and season with a grind of salt and black pepper.

Serves 6