Roasted Lamb Rumps with Kale, Currant and Walnut Salad

INGREDIENTS

  • 2 x 600g Lamb rumps
  • to season Sea salt and freshly cracked black pepper
  • 1/2 bunch Kale
  • 3 tbspn currants
  • 1/2 cup Walnuts
  • 1/4 cup Pomegranate arils (seeds)
Print Recipe

Preheat a fan forced oven to 200C.

Remove the lamb rumps from the fridge, season well with sea salt and  black pepper and allow to sit at room temperature for 20 minutes.

Meanwhile, place a large pot of water over a high heat and bring to the boil. Blanche the kale in the boiling water for 2 minutes, then drain and set aside to cool.

Place the currants in a small bowl and pour the Verjuice over. Allow the currants to steep and plump up, then strain and reserve the Verjuice.

Tip: It is best to steep the currants in Verjuice overnight. However, to speed up this process, place the currants and Verjuice in the microwave for 2 minutes on defrost, then allow to sit for 10 minutes.

Place a large non-stick fry pan over a high heat and add the Extra Virgin Olive Oil.

Once the pan is hot, seal off all sides of the lamb rumps then place onto a lined baking tray and into the preheated oven to roast for 25 minutes.

Pour the reserved Verjuice over the lamb rumps and continue to cook for another 5 minutes.

Remove from the oven and allow to rest for 10 to 15 minutes.

Meanwhile, roughly chop the kale, squeeze out any excess water and place into a mixing bowl. Add the currants, walnuts, pomegranate arils and the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette. Season with sea salt and freshly cracked black pepper and mix together well.

To serve, slice the lamb rumps and evenly divide between 4 or 6 serving plates with the kale, currant and walnut salad.