Spring
Lunch or Dinner

Roasted Lamb Rumps with Kale, Currant and Walnut Salad Recipe

Guests will love these roasted lamb rumps, they come to life with a splash of Verjuice, currants, kale and walnuts, plus Maggie's vinaigrette.
Roasted Lamb Rumps with Kale, Currant and Walnut Salad Recipe
Ingredients
Units
Units
2 x 600g lamb rumps
to season sea salt and freshly cracked black pepper
1 bunch kale stripped
3 tbspn currants
1 cup walnuts roasted and rubbed
1 cup pomegranate arils (seeds) if available
60ml Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette
Methods
1
Preheat a fan forced oven to 200C.
2
Remove the lamb rumps from the fridge, season well with sea salt and  black pepper and allow to sit at room temperature for 20 minutes.
3
Meanwhile, place a large pot of water over a high heat and bring to the boil. Blanche the kale in the boiling water for 2 minutes, then drain and set aside to cool.
4
Place the currants in a small bowl and pour the Verjuice over. Allow the currants to steep and plump up, then strain and reserve the Verjuice.
Tip: It is best to steep the currants in Verjuice overnight. However, to speed up this process, place the currants and Verjuice in the microwave for 2 minutes on defrost, then allow to sit for 10 minutes.
5
Place a large non-stick fry pan over a high heat and add the Extra Virgin Olive Oil.
6
Once the pan is hot, seal off all sides of the lamb rumps then place onto a lined baking tray and into the preheated oven to roast for 25 minutes.
7
Pour the reserved Verjuice over the lamb rumps and continue to cook for another 5 minutes.
8
Remove from the oven and allow to rest for 10 to 15 minutes.
9
Meanwhile, roughly chop the kale, squeeze out any excess water and place into a mixing bowl. Add the currants, walnuts, pomegranate arils and the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette. Season with sea salt and freshly cracked black pepper and mix together well.
10
To serve, slice the lamb rumps and evenly divide between 4 or 6 serving plates with the kale, currant and walnut salad.