Inspired by the Japanese fusion of Cho Cho San, this delicious lamb rump recipe is quick and easy to create
600g whole lamb rump, cap on (fat and skin)
2 tbsp Koji (you can find this at an Asian grocer)
Pinch of salt
Green beans with red miso
200g pickled green beans
1/2 tsp minced garlic
1 tbsp red miso
1 tbsp rice syrup
200ml vegetable oil
1 tsp toasted sesame seeds
Pinch of salt
Preheat your BBQ to medium heat. You can use a flat grill or char-grill.
Sprinkle a little salt on the skin side of the rump. Place down on grill, and lightly press flat. This will render some of the lamb fat away, whilst crisping the skin.
Using a pastry brush, apply Koji to the meat side. Once caramelisation has occurred on the skin side, turn over. This should take 20 minutes. Flip over again and continue to brush the skin side with Koji.
Cook for a further 10-15 minutes on low, allowing the Koji to brown and become sticky.
Place rump in a warm spot and allow to rest for 10-15 minutes. Carve and serve immediately.
Green beans with red mison
In a heavy based pan heat oil to almost smoking point. Carefully add beans, and using tongs gently move them around the pan. Once the beans have withered a little, remove from pan. Discard oil.
In a bowl mix garlic, miso, rice syrup. Add back to pan and allow to caramelise for 1 minute. Places beans into the pan and mix thoroughly.
Once beans are fully coated place on a plate, finish with sesame seeds.
Try lamb mini roast or rack as an alternative to the rump.
Take your lamb out of the fridge 15 minutes before cooking to ensure it cooks more evenly.