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.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.