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
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
By @basil.and.lime
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
Pomegranate Molasses Lamb Rumps with Tamarillo, Orange, Torn Bread, and Mesclun
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 with pomegranate molasses, salt, pepper, and oil.
Bring a pan to high heat, sear the lamb 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 to serve.