Lamb Rump, Mint, Seaweed Sauce, Soused Spring Onion & Sheep’s Yoghurt - Cuisine Magazine - From New

Ingredients

• MINT OIL
• 1 cup fresh mint leaves, packed tightly
• 1 cup neutral oil (grapeseed or sunflower)
• SOUSED SPRING ONION OR ONION WEED
• ½ cup mint oil (see recipe)
• ¼ cup white wine vinegar
• a pinch sugar
• a pinch salt
• 1 clove garlic, microplaned or crushed and finely chopped
• oil
• 1 bunch spring onions or a handful onion weed
• SEAWEED SAUCE
• 1 litre salt-reduced chicken stock
• 4 nori sheets
• LAMB RUMP
• ½ cup dried mint
• 2 x lamb rumps (about 400g each), silverskin removed, trimmed of sinew
• TO SERVE
• 200g sheep’s yoghurt, or use regular yoghurt