Lamb rump, grapes and rice, caper and mustard vinaigrette
Photo by Babiche Martens
|1||Olive oil, to rub|
|2||Lamb rumps, or use fillet|
|1||Salt & freshly ground pepper, to season|
|200 g||Grapes, (seedless green)|
|2 cups||Brown rice, cooked|
|1||Flat leaf (Italian) 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 frying pan. 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.