Lamb rump marinated in a zesty lemon-oregano mix, grilled to perfection with a crispy fat cap and juicy centre. Perfect for a backyard feast!
Category
Lunch
Servings
4
Prep time
2 hours
Cook time
20 minutes
Lamb rump marinated in a zesty lemon-oregano mix, grilled to perfection with a crispy fat cap and juicy centre. Perfect for a backyard feast!
Ingredients
- 4 lamb rumps (with fat cap on)
- 3 tbsp (45ml) olive oil
- 1 tbsp oregano
- 2 tsp cooking salt (kosher salt)
- juice and zest of 2 lemons
Directions
In a bowl, mix together the olive oil, salt, oregano, lemon juice, and lemon zest until the salt is dissolved.
- Add the lamb rumps to the mixture, ensuring they are well coated. Cover and refrigerate for 2 hours to marinate.
- Prepare your grill with two zones: one very hot side and one cooler side. This setup allows you to manage the cooking if there are flare-ups.
- Grill the lamb to your desired temperature. I recommend 48°C (118°F) for med rare, but anything between 48°C (118°F) and 60°C (140°F) works well. Cooking time will vary from 15 to 25 minutes depending on the heat of the grill and the size of the rumps.
- Flip the rumps often, focusing on rendering the fat cap for a crispy finish.
- Once cooked, remove the lamb from the grill and let it rest for 8–10 minutes.
- Slice the lamb against the grain and serve.
