Lamb Rump Salad- IGA Tasmania

Name: Lamb Rump Salad- IGA Tasmania
Ingredients: Lamb rumps; Olive Oil (Balsamic Glaze); 2 Garlic Cloves, Crushed (Balsamic Glaze); Fresh Rosemary, Chopped (Balsamic Glaze); Brown Sugar (Balsamic Glaze); Balsamic Vinegar (Balsamic Glaze); Baby carrots, roasted (Salad); Baby golden beetroots, roasted, cut into wedges (Salad); Baby Fennel, finely sliced (Salad); Red Radishes, finely sliced (Salad); Dill, chopped (Salad); 200 Mixed Salad Leaves (Salad); 50 Sunflower seeds, toasted, extra to serve (Salad); Olive Oil (Dressing); Red Wine Vinegar (Dressing); Garlic, Crushed (Dressing); Wholegrain Mustard (Dressing); Arrange salad in a bowl, top with lamb and pour the dressing over.; There are a variety of lamb cuts that could be used in this dish including lamb mini roast or racks.; Leftover lamb rump can be used in sandwiches.; When trimming fennel, reserve any nice fronds to toss through your salad.; Bring lamb to room temperature before cooking to allow it to cook evenly.; Using a mandolin helps slice ingredients thinly, these are available at supermarkets and speciality food shops

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Fresh lamb rumps, roasted and tossed in a balsamic glaze, paired with roasted veggies and herbs for a flavorful summer salad. Perfect for 4!

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Ingredients

Lamb rumps
Olive Oil (Balsamic Glaze)
2 Garlic Cloves, Crushed (Balsamic Glaze)
Fresh Rosemary, Chopped (Balsamic Glaze)
Brown Sugar (Balsamic Glaze)
Balsamic Vinegar (Balsamic Glaze)
Baby carrots, roasted (Salad)
Baby golden beetroots, roasted, cut into wedges (Salad)
Baby Fennel, finely sliced (Salad)
Red Radishes, finely sliced (Salad)
Dill, chopped (Salad)
200 Mixed Salad Leaves (Salad)
50 Sunflower seeds, toasted, extra to serve (Salad)
Olive Oil (Dressing)
Red Wine Vinegar (Dressing)
Garlic, Crushed (Dressing)
Wholegrain Mustard (Dressing)
Arrange salad in a bowl, top with lamb and pour the dressing over.
There are a variety of lamb cuts that could be used in this dish including lamb mini roast or racks.
Leftover lamb rump can be used in sandwiches.
When trimming fennel, reserve any nice fronds to toss through your salad.
Bring lamb to room temperature before cooking to allow it to cook evenly.
Using a mandolin helps slice ingredients thinly, these are available at supermarkets and speciality food shops