1 bunch target beetroot, finely sliced on a mandolin
1 bunch baby golden, beetroot, cooked, cut into wedges
1 bunch baby beetroot, cooked, cut into wedges
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
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.
Pre-heat oven to 160◦C, full dry heat. Remove lamb rumps from the fridge at least 30 minutes before starting this recipe.
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.
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.
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.
