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. It's quick, easy to cook and absolutely deliciosu!
Category
Lunch
Servings
4
Prep time
10 minutes
Cook time
35 minutes
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. It's quick, easy to cook and absolutely delicious!
Ingredients
- 4 x 200g lamb rump
- sea salt, for seasoning
- 1 bunch mint, leaves picked
- 1 bunch tarragon, leaves picked
- 2 tsp honey
- 2 tsp dijon
- 80ml (⅓ cup) olive oil, plus extra for drizzling
-
juice of 1 lemon
- 10 spring onions, trimmed
- 2 bunches asparagus, trimmed
- 1 radicchio, leaves separated
Salad
Directions
Step 1: 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.
Step 2: 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.
Step 3: 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, 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.
Step 4: 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
Sourcing
Your local butcher will be able to help with even sized lamb rumps with the fat cap on.
Substitutions
Radicchio can be sourced from good quality green grocers, but if you can’t find it then substitute with endive, or a cos lettuce but cos will lack the bitterness of radicchio.
Storage
Store the salad and rump all in separate airtight containers and refrigerate for a few days.
