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Barbecued lamb rump on the new @WeberBBQAusNZ Genesis. Analytics Table
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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 (⅓ cup) olive oil, plus extra for drizzling - Juice of 1 lemon - 10 spring onions, trimmed - 2 bunches asparagus, trimmed - 1 radicchio, leaves separated Method Cook the lamb 1. Score the fat cap of the lamb in a small diamond pattern. Season all sides generously with salt. 2. Preheat the BBQ grill to high heat. Cook the lamb for 6-8 minutes, until browned on all sides. 3. Transfer to the resting rack above the grill, offset to the burners that are still on. 4. Reduce the BBQ heat to medium and close the lid, until the internal temperature of the lamb reaches 54°C. Make the salad dressing 1. Combine half of the herbs with the honey, dijon, oil and lemon juice in a tall jug. 2. Season with salt and puree with a stick blender until smooth. BBQ the salad vegetables 1. Chop the asparagus and spring onions into 6cm lengths. Toss in some oil and season with salt. 2. Set the lamb aside to rest and increase the BBQ grill heat to high. 3. 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 1. 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. 2. 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.
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