Lamb rump, grapes and rice, caper and mustard vinaigrette

Babiche Martens

Ingredients

1	Olive oil, to rub
2	Lamb rumps, or use fillet (Main)
1	Salt & freshly ground pepper, to season
200 g	Grapes, (seedless green)
2	Avocados
2 cups	Brown rice, cooked
1	Flat leaf (Italian) parsley, to garnish

Dressing

2 tsp	Capers
3 tsp	Wholegrain mustard
⅓ cup	White balsamic vinegar
1 cup	Olive oil
2 tsp	Brown sugar
1 to taste	Salt & freshly ground pepper

Directions

1. To make the dressing, put the capers, mustard and sugar in a blender. When smooth, add the other ingredients. Taste for seasoning.
2. Heat a frying pan. Rub the lamb with olive oil, season then cook for approximately 10 minutes while covered turning once, for rare. Let rest for 10 minutes before slicing.
3. Slice the avocados and halve the grapes. Plate the salad with the rice first, alternating lamb and avocado, then add the grapes, parsley leaves and a generous drizzle of dressing.