BBQ Lamb Rump
Lunch | Australian
Crack out the BBQ, we're grilling some lamb rump and serving it crispy smashed potatoes, grilled asparagus and a radicchio salad. This one is great for a weeknight dinner or a nice Sunday lunch.
The fat cap gets scored in a diamond pattern before going on the grill, which lets the fat render properly and crisps up to something really special. A high-heat sear on the fat side first, then cooking to an internal temperature of 54°C (129°F), gives you medium-rare meat that’s tender and full of flavour.
The herb dressing is made with mint, tarragon, honey, dijon and lemon, blended until smooth, and it works as both a salad dressing and a sauce for the lamb. Grilled asparagus and spring onions alongside a radicchio salad makes this a complete plate that’s well suited to a weeknight dinner or a relaxed Sunday lunch. The whole thing is on the table in under an hour.
Ingredients
- 4 x 200g lamb rump
- sea salt, for seasoning
- SALAD
- 1 bunch mint, leaves picked
- 1 bunch tarragon, leaves picked
- 2 tsp honey
- 2 tsp dijon
- 80ml olive oil, plus extra for drizzling
- juice of 1 lemon
- 10 spring onions, trimmed
- 2 bunches asparagus, trimmed
- 1 radicchio, leaves separated
Directions
COOK THE LAMB
- Score the fat cap of the lamb in a small diamond pattern. Season all sides generously with salt.
- Preheat the BBQ grill to high heat. Cook the lamb for 6-8 minutes, until browned on all sides.
- Transfer to the resting rack above the grill, offset to the burners that are still on.
- Reduce the BBQ heat to medium and close the lid, until the internal temperature of the lamb reaches 54°C (129°F).
MAKE THE SALAD DRESSING
- Combine half of the herbs with the honey, dijon, oil and lemon juice in a tall jug.
- Season with salt and puree with a stick blender until smooth.
BBQ THE SALAD VEGETABLES
- Chop the asparagus and spring onions into 6cm lengths. Toss in some oil and season with salt.
- Check if you’re lamb is at 54°C (129°F), and set it aside to rest and increase the BBQ grill heat to high.
- Cook the asparagus for 3-4 minutes and spring onions for 2 minutes, turning, until charred and softened. Transfer to a tray.
ASSEMBLE AND SERVE
- Chop the larger radicchio leaves into chunks and place in a large bowl. Add the spring onions and asparagus, remaining herbs and drizzle with half the dressing. Toss gently to combine.
- Arrange the salad on a serving platter. Slice the lamb into thin slices, then add on top of the salad. Drizzle with the remaining dressing. Serve with some crispy potatoes.
Recipe notes
Lamb rump:
Lamb rump is a well-flavoured, moderately priced cut that responds well to high heat cooking. The fat cap on top is what makes it so good on the BBQ, it renders and crisps in a way that most other cuts can’t match. I look for 200g rumps from the butcher, sized evenly so they all hit temperature at the same time. Ask your butcher to leave the fat cap on.
Radicchio:
Radicchio is a bitter Italian chicory with a deep red colour that holds up well to a bold dressing. It adds a welcome bitterness that balances the richness of the lamb and the sweetness of the honey dressing. If you can’t find it, Belgian endive or witlof works similarly. Tear the larger outer leaves into chunks and leave the smaller inner leaves whole.
Tarragon:
Fresh tarragon has a distinctive anise-like flavour that pairs exceptionally well with lamb. It’s the herb that makes this dressing taste different from a standard herb vinaigrette. If you can’t find fresh tarragon, a small amount of dried will work, but use it sparingly as the flavour is more concentrated. Remove any tough stems before blending.