Roast lamb rump and salad

It looks like I’ll be working every day for the foreseeable future.

Getting time to cook a roast was tricky. Fortunately, lamb doesn’t need to be cooked for a long time in the oven.

Ingredients

• Lamb rump
• Cos lettuce (shredded)
• Fennel (sliced)
• Red onion (sliced)
• Radish (sliced)
• Cherry tomatoes (halved)
• Avocado cheeks (diced)
• Lime juice
• Olive oil
• Iodised salt

Instructions

1. Remove the meat from the plastic wrapper
2. Place the meat on a rack over a baking tray and insert a meat thermometer.
3. Heat an oven to 200 °C (392 °F) and until the internal temperature has reached 57 °C (134 °F) and then remove the meat from the oven and allow it to rest for about 10 minutes.
4. Make a salad while the meat is resting.
5. Carve the meat and set a couple of slices onto a dinner plate and serve with the salad.
6. Put the rest of the meat away in the refrigerator for lunch meat.