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Home / Recipes / Lamb

Lamb Rump Salad

Lamb

Lamb Rump Salad

There are a variety of lamb cuts that could be used in this dish including lamb mini roast or racks.

Ingredients

  1. 2 x 200g lamb rumps
  2. 2 tsp olive oil
  3. 2 cloves garlic, crushed
  4. 1 tbsp chopped fresh rosemary
  5. 2 tbsp brown sugar
  6. 1 cup balsamic vinegar
  7. 1 bunch baby carrots, roasted
  8. 1 bunch baby golden beetroots, roasted, cut into wedges
  9. 1 baby fennel, finely sliced
  10. 1 bunch red radishes, finely sliced
  11. 1 bunch dill, chopped
  12. 200g mixed salad leaves
  13. 50g sunflower seeds, toasted, extra to serve
  14. 2 tbsp olive oil
  15. 2 tbsp red wine vinegar
  16. 1 clove garlic, crushed
  17. 2 tsp wholegrain mustard

Directions

  1. Pre-heat oven to 200c. Line a large baking tray with baking paper. Remove lamb from the fridge and rest at to room temperature for 30mins. Meanwhile, prepare the glaze by adding all ingredients in a saucepan, bring to boil and then simmer for 15 minutes.
  2. Brush lamb rumps with half the oil, season with salt. Place remaining oil in a large frying pan over high heat. Add lamb rumps skin side down, cook for 2-3 minutes on each side, or until fat has rendered and lamb is crispy. Turn and cook other side.
  3. Place on prepared baking tray, brush lamb rumps well with balsamic glaze and cook for 12-15 minutes. Remove from the oven, brush again with glaze and cover loosely with foil, set aside to rest for 10-15 minutes. Carve lamb rumps across the grain.
  4. Arrange salad in a bowl, top with lamb and pour the dressing over.

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