Method

• 1.
  Combine lamb, 2 tbs oil and 2 tsp rosemary in a bowl. Cover and marinate for 1 hour or overnight. Bring to room temperature before cooking.

• 2.
  Meanwhile, using a fork, combine butter, black garlic, 1 tbs honey and remaining 1 tsp rosemary in a bowl until well combined.
• 3.
  To make the dressing, combine vinegar and remaining 1 tbs oil and 2 tbs honey in a bowl and whisk until well combined, then set aside.
• 4.
  Preheat oven to 180°C. Grease a baking tray and line with baking paper.
• 5.
  Place lamb, fat-side down, in an ovenproof frypan and place over high heat. When hot, cook for 5 minutes on one side, then turn and cook for 2 minutes or until browned. Transfer to oven and cook for 15 minutes for medium-rare, or until cooked to your liking. Transfer to a plate, top with small pieces of butter mixture and cover to keep warm.
• 6.
  Meanwhile, heat a large chargrill pan or barbecue to high heat. Grill corn, turning occasionally, for 15 minutes or until grill marks appear. Transfer to a plate and brush over some butter mixture. When cool enough to handle, use a sharp knife to cut kernels from cob. Transfer the kernels to a bowl and toss through parsley, mint and vinegar dressing.
• 7.
  Melt remaining butter mixture.
• 8.
  Slice rumps into large pieces. Divide lamb and salad among serving plates, scatter with manchego and drizzle with melted butter mixture to serve.