Simon Rimmer Lamb Rump ‘Kebab’ with Coleslaw and Tahini sauce recipe on Sunday Brunch

Simon Rimmer served up a tasty lamb rump ‘Kebab’ with coleslaw and tahini sauce on Sunday Brunch.

Ingredients are: 2 x 150g lamb rump – pave cut, Oil and butter to fry and 2 sprigs rosemary.

For the tahini sauce: 150g tahini, 50ml warm water, Juice 1 lemon and Tsp garlic powder.

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