Barbecue lamb with a tangy salad
Treat the family to lamb rump on the grill.
LAMB RUMP WITH CRISPY POTATOES AND BEETROOT & APPLE SLAW Prep: 15 minutes Cook: 30 minutes Serves: 4 Crispy potatoes
800g potatoes, sliced 1cm
Lamb rump
700g lamb rump steak, fat cap on (at room temperature)
1 tablespoon lamb spice mix
Lamb spice mix
1 teaspoon rosemary 1 teaspoon cumin 1 teaspoon oregano
Beetroot and apple slaw
2 tablespoons olive oil 2 tablespoons vinegar (like balsamic, white wine, red wine, cider) 1 teaspoon honey 1 teaspoon mustard (like wholegrain, Dijon)
250g pre-cooked, whole beetroot (like vac-pac or canned baby beetroot) 2 carrots 1 apple
To serve
50g feta cheese, crumbled 20g toasted pumpkin seeds Half of the dressing Preheat barbecue grill and hot plate to medium. Bring a large pot of salted water to the boil. Add potatoes to pot of boiling water and cook for about 8 minutes, until nearly tender. Drain well and gently return to hot pot to help dry.
Pat lamb dry and toss with lamb spice mix and a drizzle of oil. Set aside to barbecue. Place semicooked potatoes on a tray, drizzle with olive oil and toss to coat both sides well. Season with salt and pepper. Set aside to barbecue.
Cook lamb, fat cap-side-down, on hot plate for about 4 minutes, until browned and the fat has rendered. Move lamb to grill and continue to cook for 4-5 minutes, on each of three remaining sides, for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for at least 10 minutes. Slice thinly against the grain.
Once lamb has moved to the grill, cook potatoes on hot plate for about 5 minutes each side, until golden. Set aside.
While lamb rests, whisk oil, vinegar, honey and mustard together in a small bowl. Grate beetroot and carrots and cut apple into thin matchsticks (or grate). Add to a large bowl, along with half the dressing and toss to combine.
To serve, divide crispy potatoes, sliced lamb and beetroot and apple slaw between plates. Sprinkle with feta and pumpkin seeds and drizzle with remaining dressing.
Use hot plate for cooking the fat cap-side of the lamb rump. As it cooks it renders the fat, and if it is cooked on the grill, the fat will drip down causing the barbecue to flame. This can give the lamb a burnt flavour.
Tip:
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