Lamb rump, grapes and rice, caper and mustard vinaigrette
( SERVES 4 )
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|2||Lamb rumps, or use fillet|
|1||Olive oil, to rub|
|1||Salt & freshly ground pepper, to season|
|200 g||Grapes, (seedless green)|
|2 cups||Brown rice, cooked|
|1||Flat leaf parsley, to garnish|
|3 tsp||Wholegrain mustard|
|2 tsp||Brown sugar|
|1 cup||Olive oil|
|⅓ cup||White balsamic vinegar|
|1 to taste||Salt & freshly ground pepper|
- 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.