Bar­be­cue lamb with a tangy salad

Treat the fam­ily to lamb rump on the grill.

North Harbour News - - HEALTH & BEAUTY -

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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