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Roasted lamb rump with a freekah, almond and pomegranate salad

Roasted lamb rump with a freekah, almond and pomegranate salad

Serves

4

Prep Time

20

Cook Time

15

Ingredients

600g Lamb rump

2 tsp Dijon mustard, plus expa to serve

Freekah salad:

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**

*Freekah is a Middle Eastern dried and roasted green wheat, available from supermarkets or delis. Cook according to inspuctions on the packet.

**Pomegranate molasses is a reduced pomegranate syrup, available from supermarkets.

Method

  • Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Sear for 8 minutes or until nicely browned all over. Rub with mustard and transfer to an oven tray. Roast for 12-15 minutes or until cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil
  • Slice the rested lamb and serve with the freekah salad and a dollop of mustard
  • For the freekah salad: Mix the freekah with the amonds, pomegranate seeds and parsley. Season with salt and pepper and dress with the olive oil and pomegranate molasses
  • Leftovers: Sliced lamb makes a great filling for wraps. Place some lamb slices on a wrap with Greek yoghurt, mint leaves, lettuce and tomato. Roll and serve

Tips

  • liy substituting the freekah with other grains, such as cous cous, brown rice or quinoa
  • The freekah salad also works beautifully with roasted shoulder or leg of lamb
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