Lamb Rump Salad
A fresh and healthy salad packed full of flavour and perfect for summer!
Ingredients
- Lamb rumps
- Olive Oil (Balsamic Glaze)
- 2 Garlic Cloves, Crushed (Balsamic Glaze)
- Fresh Rosemary, Chopped (Balsamic Glaze)
- Brown Sugar (Balsamic Glaze)
- Balsamic Vinegar (Balsamic Glaze)
- Baby carrots, roasted (Salad)
- Baby golden beetroots, roasted, cut into wedges (Salad)
- Baby Fennel, finely sliced (Salad)
- Red Radishes, finely sliced (Salad)
- Dill, chopped (Salad)
- 200 Mixed Salad Leaves (Salad)
- 50 Sunflower seeds, toasted, extra to serve (Salad)
- Olive Oil (Dressing)
- Red Wine Vinegar (Dressing)
- Garlic, Crushed (Dressing)
- Wholegrain Mustard (Dressing)
Instructions
- 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.
- 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.
- 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.
- Arrange salad in a bowl, top with lamb and pour the dressing over.
Top Tips
- There are a variety of lamb cuts that could be used in this dish including lamb mini roast or racks.
- Leftover lamb rump can be used in sandwiches.
- When trimming fennel, reserve any nice fronds to toss through your salad.
- Bring lamb to room temperature before cooking to allow it to cook evenly.
- Using a mandolin helps slice ingredients thinly, these are available at supermarkets and speciality food shops
