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 (3 Nights For 4) on Sunday, February 17, 2019.



  • 800g potatoes


  • 1 pack lamb rump
  • 1 pack lamb spice mix
  • 1 bunch mint


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

Date and Mustard Yoghurt

  • Remaining date and mustard dressing
  • 150g yoghurt

To Serve

  • 100g feta cheese
  • 1 pack toasted pumpkin seeds


  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 semicooked potatoes on a tray and drizzle with olive oil to coat both sides well. Season well.
  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.
  4. Cook potatoes Cook potatoes on hot plate for about 5 minutes each side, until golden.
  5. Make slaw Grate beetroot and carrots and cut apple into thin matchsticks (or grate). Add to a bowl with first measure of date and mustard dressing and toss to combine. Combine remaining date and mustard dressing with yoghurt in another bowl. Crumble feta.
  6. Serve crispy potatoes, sliced lamb and slaw topped with feta and pumpkin seeds and date and mustard yoghurt.

Nutritional Information

Energy 2302 kj
550 kcal
Protein 32.7g
Carbohydrate 38.9g
Fat 29.3g