Lamb Mini Roast with Kale and Brussels Sprout Salad

Name: Lamb Mini Roast with Kale and Brussels Sprout Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 3 x 300g lamb rump roasts; 80ml (⅓ cup) extra virgin olive oil; 1 bunch heirloom or Dutch carrots, blanched; ½ bunch kale, stalks removed and leaves finely shredded; 500g Brussels sprouts, finely shredded; 75g shaved pecorino cheese; 125ml (½ cup) buttermilk; 2 tbs extra virgin olive oil; 1 tbs wholegrain mustard; ½ lemon, juiced

First published in delicious.

A lamb mini roast with a crunchy kale and brussels sprout salad and a tangy buttermilk dressing. Simple, fresh and full of flavour.

Serves: 4
Prep: 20 mins plus 5 mins rest
Cook: 30 mins
Difficulty: Easy
Oven: 200°C fan-forced

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Ingredients

3 x 300g lamb rump roasts
80ml (⅓ cup) extra virgin olive oil
1 bunch heirloom or Dutch carrots, blanched
½ bunch kale, stalks removed and leaves finely shredded
500g Brussels sprouts, finely shredded
75g shaved pecorino cheese

Buttermilk dressing

125ml (½ cup) buttermilk
2 tbs extra virgin olive oil
1 tbs wholegrain mustard
½ lemon, juiced

Method

Preheat the oven to 200°C fan-forced. Rub lamb with 2 tbs olive oil, then season. Place the lamb in a large, ovenproof frying pan, fat side down, over medium heat.
When it starts to sizzle, cook for 4–5 minutes until the fat is golden. Turn the meat and brown on the other sides for 3–4 minutes.
Place on a roasting pan with the carrots. Drizzle carrots with a further 2 tbs oil and season.
Transfer the tray to the oven and roast for 15–20 minutes until lamb is just cooked through. Rest, lightly covered in foil for 5 minutes.
To make the salad, place the kale and 1 tbs oil in a bowl, and toss to coat. Add the Brussels sprouts.
For the dressing, combine ingredients in a bowl, season, and whisk to combine. Drizzle over salad then top with pecorino. Serve salad with sliced lamb and carrots.