Roasted Lamb Rumps with Kale, Currant and Walnut Salad
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Step 1: Preheat a fan forced oven to 200C.
Step 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.
Step 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.
Step 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.
Step 5: Place a large non-stick fry pan over a high heat and add the Extra Virgin Olive Oil.
Step 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.
Step 7: Pour the reserved Verjuice over the lamb rumps and continue to cook for another 5 minutes.
Step 8: Remove from the oven and allow to rest for 10 to 15 minutes.
Step 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.
Step 10: To serve, slice the lamb rumps and evenly divide between 4 or 6 serving plates with the kale, currant and walnut salad.