Lamb rump is a meat not usually found in supermarkets, but is available from top quality butchers like Jones. It’s often referred to as an alternative to steaks, thanks to its tenderness, but it’s also a really versatile cut which can be prepared in numerous ways – roasting, frying, braising, you name it.
It’s even raved about by celeb Chef and fellow Yorkshireman Marco Pierre White – check out his lamb rump a la Provencale as well as this dreamy collection of lamb rump recipes available on Great British Chefs.
Today, I’m using BBQing as my cooking method for this fine lamb rump; I told you it was versatile. It’s marinated overnight to help tenderise the meat and infuse as much flavour as possible.
Serve with gluten free flatbreads, lactose free tzatziki, pomegranate seeds and parsley for those Middle Eastern flavours.
Sumac, the rub used in the recipe, actually comes from a plant in the cashew family. This means that unlike other ingredients you’d use in the same way like herbs and spices, you actually can’t eat it endlessly on a low FODMAP diet. That said, you can have up to a teaspoon without reaching the FODMAP limit.
Also required to remain low FODMAP here are lactose free yoghurt and gluten free self-raising flour.
For the lamb
- 350g premium quality lamb rump
- 1 tbsp sumac
- 1 tsp za’atar
- 1 tsp extra virgin olive oil
- 1 tsp salt
For the flatbreads
- 200g gluten free self-raising flour
- 1/2 tsp baking powder
- 250g lactose free yoghurt
- Drizzle of olive oil
- 1 tsp sesame seeds
For the tzatziki
- Half a cucumber
- 250g lactose free yoghurt
- A whole bunch of fresh mint leaves, finely chopped
- Juice of half a lemon
- 1 tsp garlic infused olive oil
- Pinch of salt
- 2 tbsp pomegranate seeds
- Small handful of roughly chopped parsley leaves
- Combine your sumac, za’atar, olive oil and salt in a bowl, then roll your lamb in it until evenly coated. Keep covered in the fridge overnight.
- When you’re ready to start cooking, take the lamb out of the fridge and allow 10 mins for it to come up a little in temperature whilst you prepare the other ingredients.
- Turn on your BBQ and let it heat up.
- To make your flatbreads combine the flour, baking powder and lactose free yoghurt and knead for a good 5-10 minutes. Then, break into four equally sized pieces and roll out, on a floured surface, until very thin (around 0.25-0.5 of a cm). Drizzle them with olive oil on both sides and sprinkle with some sesame seeds.
- Next, make your tzatziki. Start by cutting the cucumber in half lengthways, scooping out the middle and grating the rest, then stir in the yoghurt, mint, lemon, oil and salt. Set aside until serving.
- Once your BBQ is hot, it’s time to cook the lamb. Drizzle the lamb with olive oil, then put it straight on the BBQ. For medium-rare lamb, you will need to cook it for around 8-10 mins on each side. Just be sure to keep checking it’s not getting too tough by giving it a squeeze with your tongs and checking for resistance. When it’s ready, it should have developed a nice char. Set aside, cover and rest for 10 mins.
- Now, make your flatbreads – if your BBQ has a hotplate then use that. If not, you could use a griddle or frying pan. They will need around three mins each side, and you’re looking for a nice char.
- Finally, it’s time to carve your lamb and construct your flatbreads. Spread a layer of tzatziki directly onto the flatbreads, top with a few slices of the lamb, then a sprinkle of pomegranate seeds and parsley leaves.