Lamb Rump Salad | IGA Recipes

Ingredients

• 2 x 200 Lamb rumps
• 2 Tea Spoon Olive Oil (Balsamic Glaze)
• 2 Garlic Cloves, Crushed (Balsamic Glaze)
• 1 Table Spoon Fresh Rosemary, Chopped (Balsamic Glaze)
• 2 Table Spoon Brown Sugar (Balsamic Glaze)
• 1 Cup Balsamic Vinegar (Balsamic Glaze)
• 1 Bunch Baby carrots, roasted (Salad)
• 1 Bunch Baby golden beetroots, roasted, cut into wedges (Salad)
• 1 Baby Fennel, finely sliced (Salad)
• 1 Bunch Red Radishes, finely sliced (Salad)
• 1 Bunch Dill, chopped (Salad)
• 200g Mixed Salad Leaves (Salad)
• 50g Sunflower seeds, toasted, extra to serve (Salad)
• 2 Table Spoon Olive Oil (Dressing)
• 2 Table Spoon Red Wine Vinegar (Dressing)
• 1 Clove Garlic, Crushed (Dressing)
• 2 Tea Spoon Wholegrain Mustard (Dressing)