Bar­be­cue lamb with a tangy salad

The Horowhenua Mail - - CONVERSATIONS -

Treat the fam­ily to lamb rump on the grill.


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.


Look good? You’ll love our My BBQ Bag! my­food­


Lamb rump with crispy pota­toes and beet­root & ap­ple slaw.

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