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.Season 3 Episode 48 of How-To. Watch more