Grilled lamb rump

Ingredients

• 4 lamb rumps (with fat cap on)
• 3 tbsp (45ml) olive oil
• 1 tbsp oregano
• 2 tsp cooking salt (kosher salt)
• juice and zest of 2 lemons

Directions

1. In a bowl, mix together the olive oil, salt, oregano, lemon juice, and lemon zest until the salt is dissolved.
2. Add the lamb rumps to the mixture, ensuring they are well coated. Cover and refrigerate for 2 hours to marinate.
3. Prepare your grill with two zones: one very hot side and one cooler side. This setup allows you to manage the cooking if there are flare-ups.
4. Grill the lamb to your desired temperature. I recommend 48°C (118°F) for med rare, but anything between 48°C (118°F) and 60°C (140°F) works well. Cooking time will vary from 15 to 25 minutes depending on the heat of the grill and the size of the rumps.
5. Flip the rumps often, focusing on rendering the fat cap for a crispy finish.
6. Once cooked, remove the lamb from the grill and let it rest for 8–10 minutes.
7. Slice the lamb against the grain and serve.