- Serves: 2-3
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: easy
- ½ head garlic, cut horizontally
- 2x400 g boned lamb rumps, trimmed
- 1 bunches thyme
- 1 bunches rosemary
- ½ bunches parsley, stalks and leaves separated
- ½ bunches chervil, stalks and leaves separated
- dash extra virgin rapeseed oil
- 2 heads chicory, leaves only
- dash cider vinegar
1. Heat a barbecue to medium using wood chips according to the packet instructions. Cut 6 pieces of butchers string long enough to wrap around the lamb and soak the string in water for ten minutes.
2. Sprinkle the head of garlic with salt generously.
3. Lay the string in rows across a clean work surface or chopping board, cover the string with the thyme, rosemary and parsley and chervil stalks and wrap the lamb in the herbs so that they cover the outside of the meat entirely. Tie up with three pieces of string per rump. Trim any long pieces of herb with a sharp knife. Rub the outside of the herbs with a little rapeseed oil.
4. Place the lamb and garlic in the prepared barbecue and roast for no longer than 20 minutes. Remove the lamb and garlic from the barbecue and leave the meat to rest in a warm place while you make the salad.
5. Place the chervil, parsley and chicory leaves in a bowl. Dress the leaves with a drizzle of oil and vinegar and serve alongside slices of the lamb with the garlic.
Rate This Recipe