Lamb Rump with Crispy Potatoes and Beetroot Slaw

Lamb Rump with Crispy Potatoes and Beetroot Slaw

Ready in 50 minutes Serves 4
This dish most recently appeared in My BBQ Bag on Sunday, December 9, 2018.

Ingredients

Crispy Potatoes

  • 800g potatoes

Lamb Rump

  • 1 pack lamb rump
  • 1 pack lamb spice mix
  • 1 bunch mint
  • ½ pack date and mustard dressing

Dressing

  • Remaining date and mustard dressing
  • 150g yoghurt

To Serve

  • 100g feta cheese
  • 1 pack toasted pumpkin seeds

Steps

  1. Prep potatoes Preheat BBQ grill and hot plate to medium. Bring a large pot of salted water to the boil. Slice potatoes 1cm and cook in boiling water for about 8 minutes, until nearly tender. Drain well and gently return to hot pot to help dry.
  2. Prep lamb Pat lamb dry and toss with lamb spice mix and a drizzle of oil. Place semi-cooked potatoes on a tray and drizzle with olive oil to coat both sides. Season.
  3. Cook lamb 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. Rest, covered for at least 10 minutes. Slice thinly against the grain and top with mint leaves.
  4. Cook potatoes Cook potatoes on hot plate for about 5 minutes each side, until golden.
  5. Make slaw While lamb rests, grate beetroot, carrots and apple. Add to a medium bowl with first measure of date and mustard dressing and toss to combine. Combine remaining date and mustard dressing with yoghurt in a small bowl.
  6. Serve crispy potatoes topped with lamb and slaw. Crumble over feta and top with pumpkin seeds and date and mustard yoghurt.