Lamb rump, pumpkin seed pesto, wilted greens, mint chiffonade and wood sorrel

Preheat the oven to 160˚C. Generously season the lamb rumps on all sides. In a smoking hot frying pan, sear off the lamb on all sides until golden brown. Allow the pan to cool slightly, and add the garlic, herbs and 100g butter. Baste the lamb with the butter mixture and place in the oven. Roast until medium done, about 35 – 45 minutes.

Allow the lamb to rest, at least 25 minutes, before slicing. Always reserve the pan with the roasting juices to make the sauce for your dish. After the lamb has rested, there should be more liquid around it.

For the pesto, toast the pumpkin seeds in the oven at 180˚C, 10 minutes. Place all of the ingredients in a food processor and blitz to a pesto-like consistency.

For the wilted greens, wash and dry the Swiss chard or baby spinach well. Always make sure there is no sand or grit on the chard. Melt the butter in a large pan over medium heat. Sauté the onion in the melted butter, about 10 minutes. Cut the chard into more manageable pieces, add to the onions and wilt down. Season to taste and remove from heat.

Deglaze your pan containing the roasting juices with the red wine. Reduce by ⅔, add a knob butter and whisk. Baste the lamb with the pan juices.

Divide the wilted greens and lamb slices among serving plates, sprinkle the lamb sliced with the mint chiffonade, pick some wood sorrel flowers, if desired, and a handful wood sorrel to garnish. Drizzle around the pesto.