Lamb Greek salad

Lamb rump steak (150g per person)
1 Kumara peeled and diced
Telegraph Hill Thyme, Sage and Rosemary Infused Extra Virgin Olive Oil
Green Salad
1 medium Red Onion sliced
Cucumber (seeds removed sliced)
Telegraph Hill Kalamata Olives
Feta Cheese
Telegraph Hill Pomegranate, cardamom and Citrus dressing

Roast the diced kumara with Telegraph Hill Thyme, sage and oil until just soft. Roast the lamb rump steak to your personal preference.

Toss together a salad with red onion, cucumber, Telegraph Hill kalamata olives and crumbled feta cheese.

Rest the lamb 10-15 min then slice. Add the lamb and kumara to the salad and drizzle with Telegraph Hill Pomegranate, cardamom and Citrus dressing.