Roasted lamb rump with a freekah, almond and pomegranate salad | Lamb and Beef
TRUE AUSSIE BEEF & LAMB
Ingredients
- 600g Lamb rump
- 2 tsp Dijon mustard, plus expa to serve
- 2½ cups Cooked freekah*
- 2 tbsp Roasted almonds, chopped
- ½ cup Pomegranate seeds
- 1 cup Flat leaf parsley leaves, roughly chopped
- 1 tbsp Olive oil
- 2 tsp Pomegranate molasses**
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