Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
By MiNDFOOD
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Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
- Meat type
- Lamb
- Cooking time
- 11-30
- Serves
- 2-3
- Preparation time
- 15
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
Ingredients
- 1 pack Silver Fern Farms Lamb Rumps
- Olive oil
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
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
Barbecued Lamb Rump with Israeli Couscous Salad & Mint Dressing
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 Rumps in olive oil, then use your fingertips to coat the Lamb Rumps 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 medium heat and cook the Lamb Rumps 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 Rump.
Recommended Cut: Lamb Rumps
Our Lamb Rumps selected for their distinctive hearty taste. They are full of flavour, juicy and delicious.
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