Pomegranate Glazed Lamb Rump with Mediterranean Salad

Ingredients

• 1 pack Silver Fern Farms Lamb Rumps
• 1 cup orzo (risoni) pasta
• 3 Tbsp pomegranate molasses
• 2 Tbsp runny honey
• 2 cloves of garlic, crushed
• 2 Tbsp olive oil
• 100g cherry tomatoes, halved
• ½ cucumber, diced
• 1 red onion, finely chopped
• 150g feta, crumbled
• ¼ cup kalamata olives, pitted and chopped
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh mint, chopped
• 2 Tbsp olive oil
• 1 lemon, juiced

Method

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

Cook orzo in a pot of boiling salted water according to packet instructions.

In a small saucepan, combine pomegranate molasses, honey, garlic, and a pinch of salt. Bring to a gentle simmer over medium heat.

Allow the mixture to reduce by half, stirring occasionally. This should take about 10-15 mins. The glaze should thicken slightly.

While the glaze is simmering, season the lamb with salt and pepper on both sides.

Preheat oven to 180°C.

Bring a fry-pan to med-high heat, cook lamb for 2 mins each side, then place in oven and cook for 12 mins for med-rare.

During the last minute of cooking, brush the pomegranate glaze onto the lamb.

Remove the lamb from the oven, cover loosely, and allow it to rest for 5 mins before slicing across the grain.

In a large mixing bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, feta, olives, parsley, and mint.

Drizzle olive oil and lemon juice over the mixture. Toss gently to combine. Season with salt and pepper to taste.

Plate the sliced lamb over a generous serving of Mediterranean orzo salad.