Lamb Rump Salad Recipe

Servings: 2
Prep time: 15 minutes
Total time: 45 minutes

Ingredients

1 cup plus 1-2 tablespoons white wine vinegar
2 tablespoons granulated sugar
3 teaspoons kosher salt, plus more to taste
½ teaspoon black peppercorns
½ teaspoon coriander seeds
1 bay leaf
2 shallots
1 zucchini
2 medium eggplants
⅓ cup plus 3 tablespoons extra virgin olive oil
juice of 1 ½ lemons
freshly ground black pepper, to taste
2 tablespoons vegetable oil
2 whole lamb rump
½ teaspoon sumac
1 cup buckwheat
½-1 teaspoon Dijon mustard
3-4 sprigs tarragon
½ bunch cilantro or coriander
½ bunch flat leaf parsley
¼ bulb fennel

Directions

1. For the pickled vegetables: Combine 1 cup|237 ml white wine vinegar, a pinch of salt, and sugar in a pot and bring to a gentle boil. While the pickle brine is heating, add in the peppercorns, coriander seeds, and bay leaf. Mandolin shallots and zucchini to create thin slices. Transfer vegetables and pickle brine to a bowl, making sure the liquid covers the vegetables sufficiently. Set aside to pickle and cool.
2. For the eggplant: Heat oven to 450°F|230°C. Place eggplant on baking tray and bake for 30-40 minutes, or until the eggplant skin is charred and the insides are cooked and soft. Transfer the eggplant to a blender along with ⅓ cup|79 ml of the olive oil and the juice of 1 lemon. Season with salt and pepper and blend until smooth with no visible chunks of eggplant skin.
3. For the lamb rump: Bring the oven down to 415°F|210°C. Heat the vegetable oil in a heavy pan over medium-high. Season the lamb rump all over with salt, pepper, and sumac. Sear lamb turning as needed for 2-3 minutes per side, or until golden. Make sure to sear sides as well for maximum flavor. Place seared lamb rump in baking tray and cook in oven for approximately 13 minutes or until it the internal temperature reaches 145°F|62°C. Transfer the lamb to a cutting board and let rest for 10 to 15 minutes before carving into 1 ½-cm thick slices.
4. For the buckwheat: Pour 2 cups|473 ml of water into a saucepan and bring to a boil. Add the buckwheat and reduce the heat to very low. Cover the pan and simmer for 15 minutes, or until al dente. Remove from heat and set aside.
5. In a jar, combine the remaining 1 to 2 tablespoons of white wine vinegar and 3 tablespoons olive oil, the juice of ½ lemon, the Dijon mustard, salt, and pepper. Shake to combine.
6. Gently spin the tarragon, cilantro, and parsley in a salad spinner to get rid of excess water. In a bowl, gently combine the pickled vegetables with the buckwheat, herbs, and sliced fennel. Dress salad with 2 tablespoons of dressing.
7. Generously spread eggplant mixture on serving plate, then layer on the salad and add the lamb.

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