Lamb Rump Salad

2 x 200 Lamb rumps

2 Tea Spoon Olive Oil (Balsamic Glaze)

2 Garlic Cloves, Crushed (Balsamic Glaze)

1 Table Spoon Fresh Rosemary, Chopped (Balsamic Glaze)

2 Table Spoon Brown Sugar (Balsamic Glaze)

1 Cup Balsamic Vinegar (Balsamic Glaze)

1 Bunch Baby carrots, roasted (Salad)

1 Bunch Baby golden beetroots, roasted, cut into wedges (Salad)

1 Baby Fennel, finely sliced (Salad)

1 Bunch Red Radishes, finely sliced (Salad)

1 Bunch Dill, chopped (Salad)

200g Mixed Salad Leaves (Salad)

50g Sunflower seeds, toasted, extra to serve (Salad)

2 Table Spoon Olive Oil (Dressing)

2 Table Spoon Red Wine Vinegar (Dressing)

1 Clove Garlic, Crushed (Dressing)

2 Tea Spoon Wholegrain Mustard (Dressing)