Seared Lamb Rump with Charred Lemon-Oregano Dressing and Grilled Peppers

This weeknight-friendly dinner takes its cue from the Greek grill: lean lamb rump seared hard and fast for a deep crust, rested and sliced thin, then finished with a zippy dressing of charred lemon, garlic, oregano and olive oil. Sweet peppers are blistered in the same pan so they soak up all the good browned bits, giving you a bright, slightly smoky side with almost no effort. It's built to be a satisfying but modest-sized plate: a trimmed lamb rump keeps things lean while still delivering well over 30g of protein per serving, and the fresh, acidic dressing means you get huge flavour without leaning on cream or heavy sauces. The peppers add fibre, colour and volume to the plate so it feels generous without being oversized. Everything here comes together in under 30 minutes using one pan and a small bowl, making it an easy choice for a low-carb, high-protein dinner that doesn't sit heavy.

Ingredients

• 300 gLamb rump, trimmed of excess fat, about 2 portions, ~150g each
• 2 tbspolive oil
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 wholered bell pepper, halved and seeded
• 1 wholeyellow bell pepper, halved and seeded
• 1 wholelemon, halved
• 1 clovegarlic, minced
• 1 tbspFresh oregano leaves, chopped, or 1 tsp dried oregano
• 1 tspred wine vinegar
• 1 tbspfresh parsley, chopped, for garnish

Method

1. Pat the lamb rump dry and season all over with salt and black pepper. Let it sit at room temperature for 5 minutes while you prep the peppers.
2. Heat 1 tablespoon of olive oil in the skillet over high heat. Add the lamb, fat-side down first if applicable, and sear for 3-4 minutes per side until deeply browned and the internal temperature reaches your preferred doneness (around 55°C for medium-rare). 8:00
3. Transfer the lamb to a board and let it rest for 5 minutes before slicing. 5:00
4. While the lamb rests, add the remaining olive oil to the same hot skillet along with the pepper halves, cut side down. Press the lemon halves, cut side down, into the pan alongside them. Cook for 3-4 minutes until the peppers are charred in spots and softened, and the lemon is caramelised. 4:00
5. Remove the peppers and lemon from the pan. Slice the peppers into strips. Squeeze the juice from the charred lemon halves into a small bowl, discarding the seeds.
6. Whisk the garlic, oregano and red wine vinegar into the charred lemon juice to make the dressing.
7. Slice the rested lamb thinly against the grain. Arrange on plates with the grilled pepper strips, spoon the charred lemon-oregano dressing generously over the lamb, and finish with chopped parsley.