Lamb Rump, Baked Beetroot and Feta
For the lamb:
Season well on all sides and place it in a cold non-stick pan with the skin side facing down.
Place the pan on a medium heat and caramelise the fat until golden brown.
Seal the remaining sides of the rump before placing it in a pre heated oven at 160°C for 7-8 minutes or until the core temperature reaches 48°C.
Let the meat rest for a minimum of 5 minutes before carving. It will continue to cook while resting and the temperature should reach 55°C
For the salad: