Roasted Lamb Rump With Freekah, Almond and Pomegranate Salad

Compliment juicy lamb rump with the crunch of almonds and the sweetness of pomegranate.

Serves 4
Preparation 20 minutes
Cooking 15 minutes, plus resting time


600g lamb rump

2 tsp Dijon mustard, plus extra to serve

Freekah salad:

2½ cups cooked freekah*

2 tbsp roasted almonds, chopped

frac12; cup pomegranate seeds

1 cup flat leaf parsley leaves, roughly chopped

1 tbsp olive oil

2 tsp pomegranate molasses**

*Freekah is a Middle Eastern dried and roasted green wheat, available from supermarkets or delis. Cook according to instructions on the packet.

**Pomegranate molasses is a reduced pomegranate syrup, available from supermarkets.


Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb with some olive oil and season with salt and pepper. Sear for 8 minutes or until nicely browned all over. Rub with mustard and transfer to an oven tray. Roast for 12-15 minutes or until cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.

Slice the rested lamb and serve with the freekah salad and a dollop of mustard.

For the freekah salad:

Mix the freekah with the amonds, pomegranate seeds and parsley. Season with salt and pepper and dress with the olive oil and pomegranate molasses.