Lamb rump, grapes and rice, caper and mustard vinaigrette

Viva 15/10/2009

Amanda Laird

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Serves 4

2	Lamb rumps, or use fillet
1	Olive oil, to rub
1	Salt & freshly ground pepper, to season
2	Avocados
200 g	Grapes, (seedless green)
2 cups	Brown rice, cooked
1	Flat leaf parsley, to garnish

To make the dressing; put the capers, mustard and sugar in a blender. When smooth, add the other ingredients. Taste for seasoning.
Heat a frypan. Rub the lamb with olive oil, season then cook for approximately 10 minutes while covered turning once, for rare. Let rest for 10 minutes before slicing.
Slice the avocados and halve the grapes. Plate the salad with the rice first, alternating lamb and avocado then add the grapes, parsley leaves and a generous drizzle of dressing.