About this Recipe
My 2018 started simply with beautiful lamb rump, smoked in silver birch wood, on a layer of mint sauce.
Salt and pepper
I seared over direct heat (remember to only use lump charcoal not briquettes)
Once your lamb rump is well seared, move over to indirect heat and close the lid to allow to slow roast. I added a birch log to my side smoker and allowed the sweet smoke to add flavour to the lamb. If you don’t have one, just add beech chips to your charcoal.
Beautifully moist lamb with a subtle woody flavour.