INGREDIENTS
3 x 200g lamb rumps
4 cloves garlic, thinly sliced
Leaves torn from one bunch rosemary
Large handful baby spinach
2 tbsp Telegraph Hill Olive Oil, divided
3 tbsp Telegraph Hill Manuka Smoke Infused Balsamic Drizzle
Sea salt and black pepper
METHOD
Pat the lamb dry with a paper towel and set aside to come to room temperature before cooking.
Heat the oven to 200°C and heat a large heavy skillet on medium-high.
Rub each lamb rump with 1 teaspoon of olive oil, a pinch of salt, and black pepper to taste. Sear the lamb fat side down until the fat has rendered, then sear until browned on all sides, approximately 4 minutes total. Remove the pan from the heat, toss in the garlic and rosemary and a further tablespoon of oil, and roast for 10 minutes to cook the lamb to medium-rare. Tip the lamb, garlic, rosemary and juices onto a plate, cover loosely with foil, and leave to rest for 10 minutes. Thinly slice the lamb rump and serve on top of the spinach, with the garlic, rosemary, pan juices, and Manuka Smoke Infused Balsamic Drizzle over the top. Serves 4
