Roasted lamb rump with sweet pea salad and mint salsa

Ingredients 

• 4 × 200g lamb rumps
• 1 tbs vegetable oil

Sweet pea salad

• 200g podded fresh or frozen peas (see note)
• 200g snow peas, halved
• 50g snow pea tendrils
• 100g marinated feta, drained and crumbled
• 1/4 red onion, very finely sliced (see tips)
• 2 pieces preserved lemon, rind only, rinsed and very thinly sliced
• Lemon juice, to taste

Mint salsa

• 1 1/2 cups mint leaves
• 1/2 cup flat-leaf parsley leaves
• 1 garlic clove, roughly chopped
• 150ml grapeseed oil
• 1 1/2 tbs chardonnay vinegar

directions

• Preheat oven to 200°C/180°C fan-forced. Season lamb rumps with salt flakes and freshly ground black pepper. Heat oil in a large, ovenproof frypan over medium-high heat, then add lamb, fat-side down, and sear, without touching, for 4 minutes or until the fat renders and is very crisp. Turn and cook for 1 minute or until lightly browned on all remaining sides.
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  Transfer pan to oven and roast for 20-22 minutes until lamb is cooked but still pink in the middle. Transfer lamb to a plate, then cover loosely with foil and rest for 10 minutes.
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  Meanwhile, for the mint salsa, whiz all ingredients in a food processor until smooth and combined. Season with salt flakes and freshly ground black pepper. While the lamb rests, make the sweet pea salad. Bring a medium saucepan of salted water to the boil over high heat. Blanch peas and snow peas for 1 minute, then drain and refresh in iced water. Drain well and transfer to a salad bowl. Add the snow pea tendrils, feta, onion, preserved lemon and lemon juice to taste. Season with salt flakes and freshly ground black pepper, then toss to combine.
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  Slice each lamb rump. Divide lamb and salad among plates. Spoon a little mint salsa over the lamb, and serve with the remaining salsa alongside.