LAMB RUMP WITH CRISPY POTATOES AND BEET­ROOT & AP­PLE SLAW

The Hastings Mail - - COMMUNITY COOKBOOK - Prep: 15 min­utes Cook: 30 min­utes Serves: 4 Lamb rump Lamb spice mix Beet­root and ap­ple slaw To serve

800g potatoes, sliced 1cm

700g lamb rump steak, fat cap on (at room tem­per­a­ture)

1 ta­ble­spoon lamb spice mix

1 tea­spoon rose­mary 1 tea­spoon cumin 1 tea­spoon oregano

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

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

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