CANTERBURY LAMB SALAD

Method

1. Marinate lamb in pepper, rosemary, thyme, and 1. sunflower oil for at least 24 hrs for true infusion.
2. In a hot pan, sear rump, then place into pre heated oven at 220°C for 3-5 minutes (medium rare).
3. Rest for 5 minutes while you plate the salads.
4. Combine salad greens, pine nuts, sundried tomatoes and blue cheese. Dress lightly, taking care not to overdress to let the produce and lamb define the flavours.
5. Slice the meat against the grain, divide the salad into four bowls, and serve lamb atop the salads.