Barbecued Lamb Rump with Israeli Couscous Salad and Mint Dressing

Ingredients

• 1 pack Silver Fern Farms Lamb Rumps

Rub:

• 1 Tbsp mint, dried
• 1 Tbsp cumin, ground

Salad:

• 2 avocados, peeled and cubed 
• 1 small bunch of asparagus, thinly sliced
• 1 lemon, zest and juice of 
• 2-3 radishes, thinly sliced
• 1 pomegranate, seeds of 
• 2 cups cooked Israeli couscous
• ½ cup small mint leaves

Mint Dressing:

• 1 cup natural Greek yoghurt
• ½ cup mayonnaise
• 2 Tbsp lemon juice
• 1 cup mint leaves, finely shredded
• 1 spring onion, finely diced
• 1 Tbsp horseradish cream

Method

Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Mix rub ingredients with salt and pepper. Rub the lamb in olive oil, then use your fingertips to coat the lamb in the rub. Set aside while preparing the salad and dressing.

Toss together the salad ingredients, then season with salt and pepper. Combine all the dressing ingredients together, season and chill until ready to serve.

Heat a BBQ grill on med-high heat and cook the lamb for 10 mins on each side.  Transfer to a dish, cover loosely with foil and rest for 10 mins before slicing against the grain thinly.

To serve, spoon the salad into bowls and top with some of the mint dressing, then top with thinly sliced lamb.