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The VICE Channels

    How-To: Make Lamb Rump Salad With Sarah De Burgh

    This episode of our MUNCHIES series How-To features a lamb rump salad that’s full of zesty, roasty aromas and beautifully diverse textures.

    Perth-born chef Sarah de Burgh explains how searing lamb brings out its deep flavors and beautiful caramel coloring. These tender, juicy cuts are then nestled into a mix of sharp pickles, savory buckwheat, and crisp, fresh veggies, making this a perfect standalone dish for spring lunches in the outdoors.

    Topics: australia, buckwheat, chef, Chef's Night Out, chefs, cooking, eggplant, how-to, lamb, meat, Melbourne, MLA, pickles, recipe, salad, Sarah De Burgh