Ingredients
- 400gm Quality Mark lamb rumps
- 10 sprigs finely chopped fresh rosemary
- 1 cup walnuts
- 6 fresh figs
- 100g goats cheese
- 1 bag salad leaves
- 4 Tbsp balsamic vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- salt
- pepper
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