Lamb Rump, Borlotti, Nettle:

Lennox Hastie has a great book called Finding Fire. One of the things that stand out is the dishes all look quite elegant plated up, well presented and show something different you can cook on the grill. One of the first dishes I wanted to cook was Lamb Rump, Borlotti, Nettle.

This recipe is from Finding Fire by Lennox Hastie:

The Meat:

2x boneless lamb rumps from Turner and George – £12.

The Prep:

I needed 400g of nettle leaves so took the kids out on their bikes and filled a carrier bag! I wore gardening gloves and made sure to pick the new leaves from the top of the plants (which should also avoid dog wee!).

The lamb rumps had the fat caps on so I scored them with a sharp knife and trimmed off any rough bits.

The borlotti beans went in a pan with carrot, celery, onion, fennel, leek, garlic, lamb trimmings, chicken stock and olive oil.

Whilst the beans were cooking I blanched the nettles then refreshed in ice water and blitzed them to make a smooth paste.

The Cook:

As the lamb rumps were not massive and I wanted to cook them direct the Thuros T1 was the ideal grill for this cook. A couple of handfuls of charcoal lit by flamers underneath, left for 10 minutes then lamb on.

Coming along nicely.

After 10 minutes I flipped them over, great colour on the fat.

After another 5 minutes they were probing around 52c so I left them to rest for 10 minutes.

Time to Plate Up:

Time to slice it, the moment of truth! Thankfully they were nice and pink!

Grilled Cavalo Nero on the plate, lamb rumps on top with the borlotti beans in nettle puree. What a great looking plate of food!

Time to Eat:

The lamb was fantastic, very tender, juicy and tasty. Good value for money and a cut I will cook more often.

Not sure I have eaten nettles before, they tasted minerally, almost earthy.

SUMMARY:

What a great meal this was, something a bit different but shows you can cook something other than a big slab of meat.

The borlotti beans were out of a tin, fresh ones would have been better or any green bean that was easy to find!

Cook Difficulty:	2/5
Cook Duration:	Quick: 2/5
Cook Equipment:	Thuros T1
Cook Method:	Direct
Charcoal:	Oxford Charcoal Oak
Smoking Wood:	N/A
Cook temperature:	Hot
Cook time:	15 minutes
Internal temperature:	52°C
Notes:	1: Get fresh Borlotti beans (or broad beans)

This recipe is from Finding Fire by Lennox Hastie:

Also cooked this week:

Breakfast sandwiches with chile-fennel sausage patties 

It’s been good fun cooking something new/nice for breakfast on a Sunday and this was a cracker. Loved it!

This recipe is from Eat Delicious by Dennis Prescott:

Coriander Espresso Rubbed Sirloin with new potatoes, corn and chimichurri 

I liked the sound of the rub so had to try this one. What a great recipe, it looked great from the moment the rub was applied right through to the end. Tasted fantastic too!

Some nice Sirloin steaks from Turner and George:

Rub on:

Finex pan on the Thuros T1.

Flipped, nice sear.

Flipped again, cracking sear.

Left to rest.

Sliced, nice and pink.

Chimichurri on top, loved this photo the colours were awesome.

This recipe is from Eat Delicious by Dennis Prescott:

Pork Chop sugarloaf cabbage, kombucha apple

Another one from Finding Fire by Lennox Hastie, the photo of the plated food looked awesome. Again, very elegant so I wanted to try and recreate it.

My Napoleon grate wasn’t looking the best. I gave it a good clean and oil after this cook! 

Wow! What a great plate of food. The grilled hispi cabbage and peaches were awesome too.

 

This recipe is from Finding Fire by Lennox Hasite:

Another great week of food, I love seeing the summary of each week like this!

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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