Amanda Laird: Lamb rump, grapes and rice, caper and mustard vinaigrette

Lamb rump, grapes and rice, caper and mustard vinaigrette. Photo / Babiche Martens.

Serves 4

Dressing (makes 1 1/2 cups)
2 tsps capers
3 tsps whole grain mustard
2 tsp brown sugar
1 cup olive oil
1/3 cup white balsamic vinegar
Salt and freshly ground black pepper to taste

2 lamb rumps or use fillet
Olive oil
Salt and freshly ground black pepper
2 avocados
200g seedless green grapes
2 cups cooked brown rice
Flat leaf parsley to garnish

1 To make the dressing; put the capers, mustard and sugar in a blender. When smooth, add the other ingredients. Taste for seasoning.

2 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.

3 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.