Savor the season with BBQ lamb rump
AS THE COOL AUTUMN EVENINGS ARRIVE, THERE’S NOTHING QUITE LIKE A HEARTY, GRILLED MEAL TO WARM YOU UP.
For chef Matt Conquest, autumn is the perfect season to enjoy barbecued lamb alongside the rich, comforting tastes of fresh, local produce.
“When the nights get cooler, I always think of roast lamb on the barbecue,” says Chef Matt. “This barbecue lamb rump pairs wonderfully with roasted pumpkin and a homemade bush tomato chutney, offering a delicious combination of flavours using seasonal, local ingredients.”
Whether you’re sharing a meal with friends or enjoying a quiet evening, this flavourful, locally inspired dish is a perfect way to make the most of the autumn season.
Australian BBQ Lamb Rump with Roasted Pumpkin and Bush Tomato Chutney
Serves 2-4 (depending on serve sizes)
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INGREDIENTS
2 lamb rumps (about 250 g each, ask your butcher to trim them up)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 lemon zested and a squeeze of lemon juice
Salt and pepper to taste
Roasted pumpkin:
500 g butternut or Kent pumpkin, cut into wedges
2 tbsp olive oil
1 tsp ground wattleseed
(Australian bush spice with a nutty coffee characteristic)
1 tsp honey
Salt and pepper
For the bush tomato chutney:
½ cup dried bush tomatoes
(or substitute with semi-dried tomatoes)
1 small brown onion, finely chopped
1 tbsp olive oil
1 tbsp brown sugar
1 tbsp apple cider vinegar
½ tsp ground cinnamon
½ tsp salt
½ cup water
METHOD
- To marinade the lamb, mix olive oil, garlic, rosemary, lemon zest, salt, and pepper. Rub over lamb rumps and let them marinate for at least 30 minutes but not more than 2 hours or the citrus will start to cook the meat.
- To prepare the chutney, heat olive oil in a saucepan over medium heat. Sweat off the onion until soft, then add bush tomatoes, sugar, vinegar, cinnamon, salt, and water. Simmer for 15-20 minutes until thickened. Set aside. You can make this ahead of time if you want it cool or double the batch to have some left over to have as a chutney for your lunches.
- Now for the pumpkin. Preheat oven to 200°C. In a bowl, add pumpkin wedges with olive oil, wattleseed, honey, salt, and pepper and give them a good mix. Lay them on a lined baking tray. Roast for 30-35 minutes until caramelised and tender.
- Barbecue the lamb. Preheat the barbecue to medium-high heat. Sear lamb rumps for 4-5 minutes per side, then move to indirect heat and cook for another 12-15 minutes for medium, or if you have a meat thermometer, bring the internal temperature to 65°C or to your cooking preference. Rest the lamb rumps for 5 minutes before slicing.
- To serve, slice lamb and serve with roasted pumpkin and a generous spoonful of bush tomato chutney. You can also make a side salad of rocket, apple and macadamias to go with the dish. A perfect meal to celebrate some Australian flavours and the start of an Australian autumn!
