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Lamb Rump Salad

  • Meat Lamb
  • Cut Rump

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Ingredients

Lamb

  • 1kg lamb rumps

Other Ingredients

  • 1 bunch of rosemary, tied
  • Salt and pepper to season

Salad Ingredients

  • 3 bunches baby carrots, roasted
  • 1 bunches target beetroot
  • 1 bunches baby golden beetroot
  • 1 bunches baby beetroot
  • 6 baby fennel, finely sliced on a mandolin, prongs reserved
  • 1 bunch red radishes, finely sliced on a mandolin
  • 1 bunch dill, leaves only, extra to serve
  • 200g mixed salad leaves
  • 50g sunflower seeds, toasted, extra to serve

Balsamic Glaze

  • 20mls olive oil
  • 20g garlic, crushed
  • 5g rosemary leaves, roughly chopped
  • 20g brown sugar
  • 350mls balsamic vinegar

Dressing

  • 60mls olive oil
  • 50mls red wine vinegar
  • 5g garlic, crushed
  • 15g wholegrain mustard

Preparation

  1. For glaze: add all the glaze ingredients to a small saucepan and simmer to reduce by half. Set aside to cool down and slightly thicken.
  2. For dressing: stir all ingredients together. Season to taste.
  3. Pre-heat oven to 160◦C, full dry heat. Remove lamb rumps from the fridge at least 30 minutes before starting this recipe.
  4. Using a rosemary brush, brush lamb rumps with half the oil, season with salt. Place remaining oil in a large heavy-based frying pan on a medium to high heat. Add lamb rumps skin side down, cook for 3 minutes each side to golden brown all over.
  5. Transfer lamb to a gastronome lined with baking paper, brush lamb rumps well with balsamic glaze. Transfer to oven and cook for 12-15 minutes or internal temp of 58◦C. Remove from oven, brush again with balsamic glaze. Cover loosely with foil. Rest for at least 10 minutes.
  6. Place salad ingredients in a bowl add dressing a little at a time. Toss gently to combine. Carve lamb rumps across the grain and add to the salad platter, drizzle dressing over the salad, garnish with extra sunflower seeds and serve.

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