Prep Time - 20 Min | Cook Time - 20 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 20 Min | Cook Time - 10 Min
Lamb
1kg lamb rump
1 bunch of rosemary, tied
50ml olive oil
Sea salt
Balsamic Glaze
20ml olive oil
20g garlic, crushed
5g rosemary leaves, roughly chopped
20g brown sugar
350ml balsamic vinegar
Salad
3 bunches baby carrots, roasted
1 bunch baby golden, beetroot, cooked, cut into wedges
1 bunch baby beetroot, cooked, cut into wedges
1 bunch target beetroot, sliced on a mandolin
6 baby fennel, sliced on a mandolin, fronds reserved
1 bunch red radishes, sliced on a mandolin
1 bunch dill, picked
200g mixed salad leaves
50g sunflower seeds, toasted
Dressing
60ml olive oil
50ml red wine vinegar
5g garlic, crushed
15g wholegrain mustard
Using a rosemary brush, brush lamb rump 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.
Transfer lamb to a gastronorm lined with baking paper, cook at 120◦C to an internal temp of 56°C.
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.
For dressing: stir all ingredients together. Season to taste.
Remove lamb from oven, brush with balsamic glaze. Cover loosely with foil. Rest for at least 10 – 15 minutes.
Dress the salad and arrange into a serving plate. Carve lamb rump across the grain, place onto the salad.
Drizzle with balsamic glaze and garnish with sunflower seeds.
