Try this easy recipe at home that is bound to impress friends and family
Preparation: 25 minutes
Cooking: 30 minutes
- 4 300g lamb rumps
- 1/3 cup extra virgin olive oil
- 2 tbsp Dijon mustard
- 1/4 cup finely chopped flat-leaf parsley
- 2 tbsp finely chopped thyme
- 1 lemon, finely grated
- 70g roughly chopped pistachios
- 240g shelled peas, blanched
- 1 1/2 cups shelled broad beans, blanched
- 3 bulbs baby fennel, trimmed
- 1 bunch baby red radishes, trimmed
- 2 small red onions
- 1/2 cup dill fronds
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 1 large lemon, juiced
- 2 tbsp extra virgin olive oil
Try a lamb rack or mini roast instead of rump.
This recipe is easily turned into a substantial lunch by slicing the lamb and tossing it through the salad.
Preheat barbecue to 200°C with the hood closed. Keep an eye on the heat by using the temperature gauge on the hood. Heat the grill over high heat. Add 1 tablespoon of oil and cook lamb, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of rump with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer lamb to the grill and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil, season to taste and toss well to combine. Stand at room temperature until ready to serve.
Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil on the barbecue, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
For additional recipes or for more inspiration visit BeefandLamb.com.au.