Mains · Finnish

Lamb rump steak with feta-mint stuffing

Name: Lamb rump steak with feta-mint stuffing
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 4 lamb rump steaks 600 g; 1 pkt feta cheese 150 g; 1 pkt salad cheese 200 g; 0.5 pots of fresh mint, finely chopped; 1 tsp olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp butter and oil for browning; 1.5 pots of fresh mint; 1 pot of fresh flat-leaf parsley; 0.5 mild red chili; 1.5 tbsp apple cider vinegar; 0.75 dl olive oil; 0.25 tsp salt

Feta and mint stuffed lamb rump steaks are perfect for Easter. The succulent meat and fresh mint chimichurri make this dish festive and delicious.

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Karitsan paahtopaisti feta-minttutäytteellä

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
If frozen, thaw the rump steaks in the refrigerator. Take the steaks out to room temperature about half an hour before cooking.
2
Crumble the feta into a bowl. Mix in the mint and olive oil.
3
Insert the tip of a small sharp knife into the center of the side of the steak and cut a pocket inside the rump steak with the blade. Do the same for the remaining steaks. Spoon the filling into the pockets with a teaspoon. Close the openings with toothpicks. Season the steaks with salt and pepper.
4
Heat the butter and oil in a pan. Brown the steaks all over. Insert a digital meat thermometer into the center of the largest steak, avoiding the pocket, and set the target temperature to 54-56 degrees. Transfer the steaks to an oven dish and cook in a 200-degree oven for about 10 minutes or until the internal temperature of the steaks reaches the target. Let rest for about 10 minutes before serving.
5
Place the ingredients for the mint chimichurri in a tall bowl and blend until smooth with a hand blender. Serve the chimichurri with the rump steaks.