The Firedoor chef puts an underrated cut of meat to good use.
Jan 21, 2015 1:00pmBy Lennox Hastie
- 25 mins preparation
- 35 mins cooking
- Serves 4
"Lamb rump cap or chump is an extremely underrated cut of meat; it has a great balance of texture and flavour," says Hastie. "Ask your butcher to leave the rump cap intact, with just the skin off, as it's the rich cap of fat that protects and bastes the meat as it cooks. The sweet peppers and the bitter dandelion serve as a simple yet effective accompaniment."
Ingredients
- For barbecuing: seasoned hardwood, preferably grapevines or olive
- 4 lamb rumps (250gm each; or 2 at 500gm each, halved), fat cap on and trimmed to 5mm thick
- 4 small red capsic*ms (about 150gm each)
- 2 cups (loosely packed) dandelion or chicory
- To serve: extra-virgin olive oil (a green, peppery variety such as picual or leccino)
Method
Main
1
Burn wood slowly down to smouldering embers and medium heat (see below). Meanwhile, score the fat on top of the rump caps with a sharp knife and bring to room temperature.
2
Grill capsicum, turning occasionally, until skin is evenly charred (10-12 minutes). When cool enough to handle, peel, core and cut into quarters.
3
Grill lamb rumps, turning occasionally, until charred and a meat thermometer inserted into the thickest part reaches 62C and rumps spring back when pressed, with more give towards the middle (15-18 minutes). Season well and set aside in a warm place to rest (8-10 minutes).
4
Meanwhile, grill peeled capsicum quarters until charred (3-4 minutes). Season to taste.
5
Grill dandelion until just charred (1 minute) and season with sea salt.
6
Slice lamb rumps across the grain, divide among plates along with grilled capsicum and dandelion, drizzle with olive oil and serve.
Notes
How to prepare wood
- It almost goes without saying, but check the fire restrictions for the day in your area.
- Because they offer better control over airflow, wood-fired ovens are the perfect thing for burning the wood to coals; take care when you're transferring them to your grill or barbecue.
- If you're using a pit, enclose the fire with fire-rated bricks to help retain the heat and to slow the rate of burning.
- If you're using a barbecue, light the fire, close the lid and adjust the vents so the wood doesn't burn too fast. If you happen to have two barbecues, use one for burning the wood and one for grilling.
- Light the fire early - at least 1½ hours before starting cooking. Avoid using fire lighters or treated wood where there can be a residual chemical component. Wood embers burn hotter than the fire itself, so allow the wood to break down to glowing coals with a light-grey coating of ash. Too high a temperature and the subtle elements of the wood become tasteless. Optimal conditions are a slow, smouldering fire.
- Ideally you should use seasoned hardwood (at least 12 months old). Green or unseasoned wood with a high moisture content is harder to light and burns erratically, emitting smoke instead of heat, so it's worth sourcing premium hardwoods from recognised suppliers, such as Blackheath Firewood Company. If you have fruit trees, keep your prunings to use the next year.
- Woods vary in the amount of heat and flavour they produce.
Drink Suggestion: The sweetness of the lamb fat here demands something special that can handle a little chill down to 12 or 13 degrees. Try the Guimaro Mencia Joven 2012, Ribeira Sacra. Drink suggestion by Lok Thornton
The Latest from Gourmet Traveller
EntertainingSix quality steak knives that even vegetarians will find use for
Feb 27, 2024
Destinations5 luxe Geelong Airbnbs to book for your Great Ocean Road getaway
Feb 27, 2024
DestinationsFive best Airbnb Launceston stays for a northern Tasmanian trip
Feb 23, 2024
Chefs' RecipesKafeneion's Greek fillo orange cake with orange syrup (portokalopita)
Feb 23, 2024
Entertaining5 small but mighty wine fridges for the budding collector
Feb 22, 2024
Restaurant Reviews
Feb 22, 2024
Restaurant ReviewsThe best restaurants in Melbourne right now
Feb 22, 2024
Fast RecipesGreek lamb meatballs with orzo, tomato-garlic sauce and fried oregano
Feb 22, 2024
Travel NewsTurkish Airlines announces direct flights between Melbourne and Istanbul from March 2024
Feb 22, 2024
Browse All RecipesWhat does it take to make the best hot cross buns?
Feb 21, 2024
Recipe CollectionsBest prawn pasta recipes
Feb 21, 2024
Browse All RecipesPrawns with basil verde and seared scallops seafood platter
Feb 21, 2024
Restaurant NewsThe best new restaurants and bars in Sydney
Feb 20, 2024
Recipe CollectionsBest fig recipes to celebrate the season
Feb 20, 2024
Restaurant ReviewsThe Waratah: Restaurant review
Feb 20, 2024
Destinations6 luxe Queenstown Airbnbs the alpine adventurer should consider booking
Feb 20, 2024
Browse All RecipesRoast pumpkin and fig fatteh with za'atar and whipped feta
Feb 20, 2024
Restaurant NewsThe best new restaurant and bar openings around Australia
Feb 19, 2024
Food NewsGT Food News: Your news wrap for all things food
Feb 19, 2024
