Lamb with Braised Leeks and Buckwheat

Ingredients

• 1 pack Silver Fern Farms Lamb Rump
• ¾ cup buckwheat
• 1 Tbsp olive oil
• 50g butter
• 2 leeks, trimmed and sliced
• 1 tsp wholegrain mustard
• 1 cup chicken stock
• ¼ cup black olives
• ⅓ cup marinated artichoke hearts
• 1 handful fresh parsley, chopped

Method

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins. Season with salt and pepper.

Heat the oven to 200°C.

Cook buckwheat in a pot of boiling water for 6-7 mins, drain well and set aside.

Heat olive oil in a frying pan over med-high heat. Sear the Lamb Rumps for 4-5 mins until brown on all sides. Transfer to an oven dish and bake in the oven for 15 mins for med-rare. Set aside to rest for 5 mins before slicing.

Meanwhile, melt butter in a frying pan over medium heat and cook the leeks for 10 mins until the leeks are starting to soften. Add mustard, stock and buckwheat, bring to a simmer and cook until the leeks are meltingly tender and the liquid has reduced.

Stir through the olives and artichokes and season to taste with salt and pepper.

Divide the leeks between plates and top with sliced lamb and a sprinkle of parsley.