Roasted Lamb Rumps with Kale, Currant and Walnut Salad Recipe

Name: Roasted Lamb Rumps with Kale, Currant and Walnut Salad Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 2 x 600g lamb rumps; Sea salt and freshly cracked black pepper, to season; 1/2 bunch kale, stripped; 1/4 cup (40g) currants; 1/4 cup (60ml) Maggie Beer Verjuice; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 1/2 cup (50g) walnuts, roasted and rubbed; 1/4 cup pomegranate arils (seeds) if available; 1/4 cup (60ml) Maggie Beer Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette