WHAT'S IN IT?
½ cup (125ml) buttermilk
2 tbs extra virgin olive oil
1 tbs wholegrain mustard
Juice of ½ a lemon
3 x 300g lamb rump roasts
1/3 cup (80ml) 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
PUTTING IT ALL TOGETHER:
1. Preheat oven to 200°C. Rub lamb with 2 tbs olive oil, then season. Place the lamb in a large, ovenproof frypan, 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.
2. Place on a roasting tray 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.
3. To make the salad, place the kale and 1 tbs oil in a bowl, and toss to coat. Add the Brussels sprouts.
4. 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.