Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
By @basil.and.lime
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Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
- Meat type
- Lamb
- Cooking time
- 11-30
- Serves
- 2
- Preparation time
- 15
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Ingredients
- 1 pack Silver Fern Farms Lamb Rumps
- 3 Tbsp pomegranate molasses
- ¼ loaf stale bread, roughly torn
- Olive oil
- 3 garlic cloves
- 1 orange, chopped
- 2 tamarillos, chopped
- 3 cups mesclun salad
- Balsamic vinegar
- Salt
- Pepper
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Method
Preheat oven to 180oC.
Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Meanwhile, heat a pan and add the bread and garlic. Drizzle generously with olive oil and toss the bread around until lightly toasted. Discard the garlic.
Toss the orange, tamarillos, bread, and mesclun together with balsamic vinegar.
Coat the Lamb Rumps with pomegranate molasses, salt, pepper, and oil.
Bring a pan to high heat, sear the Lamb Rumps for 2-3 mins on either side. Place in an oven dish and roast for 10-12 mins.
Remove from the oven and leave to rest for 5 mins before slicing.
Plate the salad and add the Lamb Rumps to serve.
Recommended Cut:
Lamb Rumps
Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.
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