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 low to medium heat and render down the fat until it's golden brown and caramelised.
Seal the remaining sides of the rump in the pan, before placing it in a preheated oven at 160°C fan/gas mark 3 for 8 to 10 minutes or until the core temperature reaches 48°C.
Let the meat rest for a minimum of 5 minutes before carving against the grain. It will continue to cook while resting and the temperature should reach 55°C
For the salad: