Barbecue lamb with a tangy salad
Treat the family to lamb rump on the grill.
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.
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Lamb rump with crispy potatoes and beetroot & apple slaw.