Barbecued lamb rump on the new Genesis.

By Andy Cooks · 60 min

Ingredients

Instructions

1. Score the lamb fat cap in a small diamond pattern and season all sides generously with salt.
2. Preheat the BBQ to high. Cook the lamb 6-8 minutes, until browned on all sides.
3. Move the lamb to the resting rack above the grill, offset from the burners that are still on.
4. Reduce the heat to medium, close the lid and cook until the lamb reaches an internal temperature of 54°C.
5. Combine half the herbs with the honey, dijon, oil and lemon juice in a tall jug, season with salt and blend with a stick blender until smooth.
6. Cut the asparagus and spring onions into 6cm lengths, toss in oil and season with salt.
7. Rest the lamb and raise the BBQ to high heat.
8. Cook the asparagus 3-4 minutes and the spring onions 2 minutes, turning, until charred and softened. Transfer to a tray.
9. Chop the larger radicchio leaves into chunks and put in a large bowl. Add the spring onions, asparagus and remaining herbs, drizzle with half the dressing and toss gently.
10. Arrange the salad on a platter. Slice the lamb thinly and place on top of the salad, then drizzle with the remaining dressing.

Summarized from Andy Cooks's video. Watch it for the details.

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