Barbecued spring lamb rumps and spring vegetables
( SERVES 4 )
Photo by Tam West
Lamb rump is a tender, lean meat sold with or without the fat cap. Rumps vary in size, so use this recipe as a guide to cooking time.
This dish comes from Kathy's new cookbook Meat & Three, RRP$49.99 from booksellers nationwide and at kathypaterson.co.nz
Green herb dressing
|1 large handful||Flat leaf parsley leaves|
|1 large handful||Coriander leaves|
|2||Spring onions, finely chopped|
|1 clove||Garlic, new season, peeled and roughly chopped|
|1||Lemon, finely grated zest only|
|1 pinch||Dried chilli flakes, a generous one|
|125 ml||Olive oil|
|2 Tbsp||Red wine vinegar|
- For the green herb dressing, place the herbs, spring onions, garlic, lemon zest and chilli flakes in a food processor and roughly chop. With the motor running, slowly drizzle in the olive oil and lastly the vinegar. Season with salt. Store in a screw-top jar in the fridge until needed.
- Heat a barbecue grill until hot. Rub the lamb rumps with olive oil and place on the hot grill. Grill for 10 minutes, turning once, for pink lamb. Place on a warmed plate, season with salt and freshly ground black pepper, cover loosely with foil and a clean tea towel and leave to rest for 10 minutes while you barbecue the vegetables.
- Lower the heat on the barbecue grill to medium-hot. Place the carrots in a large bowl with the olive oil. Season and toss well to coat. Grill, turning regularly, until tender or cooked how you like them. Remove and place on a serving plate.
- Add the asparagus to the bowl and toss the spears in any remaining seasoned oil in the bowl. Place on the grill and grill until tender, 2-3 minutes for thin spears. Remove and add to the carrots. Squeeze over lemon juice to taste. Top with the rocket leaves, shredded mint and hazelnuts.
- To serve, slice the lamb rump across the grain for tender meat and arrange on the vegetables. Drizzle with some of the green herb dressing and serve the remainder in a small bowl for passing around.
More of Kathy's recipes from Meat & Three