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.
<i>Amanda Laird:</i> Lamb rump, grapes and rice, caper and mustard vinaigrette
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