Lamb Rump with Crispy Potatoes and Beetroot & Apple Slaw

Ready in 40 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, March 4, 2018.

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 BBQ to flame. This can give the lamb a burnt flavour.

Ingredients

Crispy Potatoes

800g potatoes, sliced 1cm

Lamb Rump

1 pack lamb rump (at room temperature)
1 tablespoon lamb spice mix

Beetroot and Apple Slaw

1 pack beetroot
2 carrots
1 apple
½ sachet date and mustard dressing

To Serve

50g feta cheese, crumbled
20g toasted pumpkin seeds
Remaining date and mustard dressing

Steps

Preheat BBQ grill and hot plate to medium. Bring a large pot of salted water to the boil. Add potatoes to pot of boiling water and cook for about 8 minutes, until nearly tender. Drain well and gently return to hot pot to help dry.
Pat lamb dry and toss with lamb spice mix and a drizzle of oil. Set aside to BBQ. Place par-cooked potatoes on a tray and drizzle with olive oil to coat both sides well. Season with salt and pepper. Set aside to BBQ.
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, grate beetroot and carrots and cut apple into thin matchsticks (or grate). Add to a medium bowl with first measure of date and mustard 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 date and mustard dressing.