This episode of MUNCHIES How-To features a lamb rump salad that’s full of zesty, roasty flavours and beautifully diverse textures.
Perth-born chef Sarah de Burgh explains how searing lamb brings out its deep flavours and beautiful caramel colouring. These tender, juicy cuts are then nestled into a mix of sharp pickle, savoury buckwheat and crisp fresh veggies, making this a perfect standalone dish for spring lunches in the outdoors.
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