Place spices in a small bowl and mix with a dash of olive oil to form a thin paste.
Tomato and Feta Salad
Crumble the feta into a bowl and lightly mash with a fork.
Add the oil, lemon juice, 1/2 tablespoon water, onion, and chopped herbs.
Season well and mix gently.
Heat barbecue grill until hot.
Rub lamb rumps with spice mixture and place on the grill for 10 minutes, turning once for medium-rare lamb.
Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.
Serve with tomatoes topped with basil, feta mix and a drizzle of balsamic vinegar.
Lamb rumps vary in size. We grilled rumps that weighed around 200g each. Coating lamb rump in a spice mixture adds flavour, but also acts as a seal to lock in meat juices during cooking. To boost the carbohydrate and fibre content of this dish, serve with a side of steamed kumara, potato or wholemeal pasta.