FESTIVE alfresco lunch

LAMB WITH CHARGRILLED PEACHES, MINT AND FETA

SERVES 6 PREP AND COOK: 25 MINS

4 x 200g lamb backstraps
3 large yellow peaches
2 x 125g bunches rocket
350g tub marinated feta, drained
½ cup fresh mint leaves
Balsamic vinegar glaze, to serve

MARINADE

2 tblsps olive oil 3 cloves garlic, crushed
2 tsps paprika
2 tsps ground cumin
1 tsp ground coriander

1 To make marinade, combine all ingredients in a large bowl. Mix well.

2 Add lamb to marinade. Turn to coat. Refrigerate, covered, for 2 hours.

3 Cut peaches in half and remove stones. Cut into 2cm wedges.

4 Heat a lightly oiled, large grill plate over a medium heat. Add the peaches and cook, turning occasionally, for about 7 minutes, or until charred. Remove.

Add lamb to same hot grill plate. Cook for about 3 minutes on each side for