Lamb rump coated in a homemade herb dry rub, grilled on the barbecue and served with a fresh salsa. Simple prep, big flavour.
50 MIN
PREP
20 MIN
COOK
SERVES 4
PORTIONS
Medium
DIFFICULTY
INGREDIENTS
Lamb Rump
1 tbsp. chopped rosemary
1 tbsp. chopped thyme leaves
2 tbsp. olive oil
a good pinch salt and pepper
4 x 300g lamb rump
Salsa
1 red capsicum
1 bunch asparagus, trimmed
1 red onion, peeled and cut into wedges
½ cup pitted kalamata olives, halved
½ cup parsley leaves
60g Persian feta
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. lemon juice
METHOD
For the dry rub, mix all ingredients in a small bowl. Pat lamb dry with paper towels and rub the herb mixture all over the lamb.
Preheat the BBQ to high heat and char the capsicum 15-20 mins, turning every 5 minutes until skin blackens. Remove from BBQ and place in a bowl covered by a plastic bag to sweat off the skin. Once cool peel the charred skin off and slice into small chunks.
Grill the asparagus and onion for 2-3 minutes until just tender and lightly charred. Cool the vegetables and chop roughly. Place into a bowl with the olives, parsley and feta cheese. Dress the salsa with olive oil, balsamic and lemon juice and toss through.
With your BBQ on high heat, sear the lamb for 5 mins on each side. Reduce the heat to medium and cook for a further 15 to 20 minutes with the hood down.
Once cooked to your liking, remove from heat and rest lamb for 8 to 10 minutes in a warm place.
To serve, slice the lamb 2cm thick and serve with salsa. Garnish by sprinkling some herbs over the meat.
The ideal internal temperatures for lamb are 62°C for medium rare, 65°C for medium, 70°C for medium well and 75°C for well done.
