BBQ Lamb Rump Steaks
Preparation time is 35minutes
Cook time is 50minutes
Total time is 1hours 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 40grams butter, melted
- 450grams can whole baby beets, drained
- 4 corn cobs in the husk
- 4 medium potatoes
- 1 lemon, juiced and rind grated
- 1 pinch pepper (sprinkle)
- 1teaspoons dijon mustard
- 60grams fetta cheese, crumbled
- 8 lamb rump steaks
- 3tablespoons olive oil
- 1tablespoons rosemary, sprigs roughly chopped
Nutrition per serving
5550kJ / 1330Cal
5550 Kilojoules or 1330 Calories
64% of daily energy intake*
Protein
81.2grams
Fat
80.8grams
Carbs
68.8grams
Sugars
16.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Wash potatoes and prick several times with a skewer. Rub with 1 tbs of the oil and season with salt and pepper. Wrap in foil. Heat a barbecue hotplate on medium heat. Place potatoes onto hotplate and cover with BBQ lid or a large metal bowl. Cook for 35 minutes or until tender. Remove and keep warm.
Step 2 of 5
Meanwhile, combine lemon rind, juice, mustard, rosemary and remaining oil in a jug. Place steaks into a shallow ceramic dish. Pour marinade over and turn steaks to coat well. Cover and refrigerate for 20 minutes.
Step 3 of 5
Peel back husks from corn, but don’t remove. Discard silk. Brush corn with butter. Sprinkle with salt and pepper. Replace the husks.
Step 4 of 5
Place corn cobs onto hotplate, turning often, for 15 minutes or until tender. Remove steaks from marinade. Cook on barbecue hotplate for 3 minutes on each side for medium or until cooked to your liking.
Step 5 of 5
Place steaks, corn cobs and potatoes onto serving plates. Cut beets into quarters. Place onto plates and top with feta, freshly ground black pepper and a sprinkle of rosemary.
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