- 1 head of garlic
- 2-3 rumps of Spring lamb (approximately 250g each)
- 1 large Hispi cabbage
- 200g soft white ewes cheese (such as ‘pave cobble’)
- 200g whole milk
- 400g fresh English peas
- 500g Jersey Royal potatoes
- Selection of fresh herbs
- Best quality sherry vinegar
- Olive oil
Barbecue Lamb Rump with Barbecue Hispi Cabbage by Dan Fletcher
Dan Fletcher
8th May 2018
Barbecue Lamb Rump with Barbecue Hispi Cabbage by Dan Fletcher
Barbecue Lamb Rump with Barbecue Hispi Cabbage by Dan Fletcher (serves 4)
Ingredients
Method
Heat the oven to 140°C. Wrap the garlic head in tin foil, drizzle with olive oil and sprinkle with salt, then cook for 3-4 hours in the preheated oven.
Generously season the lamb with flaky sea salt and course black pepper. Light up and prepare the barbecue for cooking.
Cook the meat on all sides on the barbeque. If needed, place in the oven on a baking tray to finish the cooking.
Slice the cabbage into quarters, and drizzle with olive oil, sherry vinegar and salt. Char these gently on the open barbecue. Once the cabbage is just cooked, drizzle with a little more sherry vinegar.
To make the sauce, gently warm the ewes cheese and milk in a saucepan. Season with
black pepper. Squeeze the softened garlic from its cloves and add to the sauce, mixing through until smooth.
Serve with buttered and herbed fresh peas and jersey royals.
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