Roasted lamb rump with a freekah, almond and pomegranate salad
Preparation: 20 minutes
Cooking: 15 minutes, plus resting time
600g lamb rump
2 tsp Dijon mustard, plus extra to serve
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 instructions on the packet.
**Pomegranate molasses is a reduced pomegranate syrup, available from supermarkets.
1. 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.
2. 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.
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.
Try 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.