Serves 6

Roasted lamb rumps are like having roast lamb when you are not having roast lamb! Steamed broccoli drizzled with olive oil would provide the perfect accompaniment to this dish.

INGREDIENTS

900g – I kg (7 -8 pieces) lamb rump

2 tablespoons olive oil

1/2 teaspoon flaky salt

1/8 tsp freshly ground black pepper

Chermoula paste, recipe following

Beetroot and Bulgur Wheat Salad 

METHOD

Remove the lamb rump from the fridge 30 minutes before using. Preheat oven to 180C.

Place lamb between 2 plastic bags on a chopping board. Using the flat side of a mallet pound to an even thickness approximately 1.5cm. Pat lamb dry, rub with olive oil and season with salt and pepper. Place a fry pan or flat plate onto medium to high heat. When hot sear the lamb on both sides for 3-4 minutes or until brown. Let lamb cool for 5 -10 minutes.

Place lamb and Chermoula  into a bowl and rub Chermoula all over lamb.  Place onto a greased roasting tray and  into preheated oven. Roast for 10 to 15 minutes aiming for medium rare. When you prod it with your finger it should offer resistance as opposed to juices beginning to run out. If you test the lamb for medium rare with a thermometer it should read 60C. Remove from oven and cover tray with a tea towel. Rest at room temperature for 5- 10 minutes.

Slice lamb thinly and serve with Beetroot and Bulgur Wheat Salad.

 

Chermoula

Chermoula is a Moroccan herb paste traditionally used to flavour fish or shellfish. It is great also with lamb and beef.

INGREDIENTS

2 tablespoons roughly chopped Italian parsley leaves

2 tablespoons roughly chopped coriander leaves, or sliced mint leaves

2 cloves peeled garlic, finely chopped

1/2 teaspoon Spanish-style smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/8 teaspoon finely ground black pepper

1 tablespoon lemon juice

1 tablespoon olive oil

 

METHOD

Place ingredients into a food processor fitted with a metal blade and process until mixture forms a paste.  Cover and refrigerate until required.

 

Beetroot and Bulgur Wheat Salad

Serves 6 

If bulgur wheat isn’t available use quinoa or long grain rice. Cook according to the packet instructions.

 

INGREDIENTS

500g medium beetroot, washed and stems trimmed, or if you prefer 1 x 450g can beetroot, drained

 5 tablespoons olive oil

130g  bulgur wheat

2½ cups boiling water

½ teaspoon ground cumin

½ teaspoon ground allspice

1/4 cup lemon juice

1/3 cup thinly sliced mint leaves

1/3 cup finely chopped Italian parsley leaves

1/3 cup thinly sliced chives, or if you prefer ¼ cup finely diced red onion

1 teaspoon flaky salt

1/4 teaspoon freshly ground black pepper

 

METHOD

If using fresh beetroot cut large beetroot into halves. Preheat oven to 180°C. Place beetroot into a roasting tray with 2 tablespoons of the oil and toss to coat.  Cover tray with aluminium foil and place into preheated oven for 1½ hours or till beetroot are tender when pierced with a skewer.  (Time will vary depending on size and age of beetroot.) Cool and remove skin. Cut cooked beetroot , or canned beetroot, into 1½ cm chunks.

Place bulgur wheat into a bowl and add boiling water.  Stir and cover bowl with a plate.  Leave for an hour or till water is absorbed and bulgur wheat is tender. Drain bulgur wheat through a sieve and rinse under cold water.  Using the back of a ladle press bulgur wheat to express any remaining water. Tip bulgur wheat into a large bowl and fluff  up with a fork.

Add spices, remaining oil, lemon juice, herbs, salt and pepper to the bulgur wheat. Add beetroot and stir with a fork till bulgur wheat takes on the beetroot colour. Serve, or if you wish refrigerate for a day.  

 

Photo credit: Murray Lloyd