Spit-roast Lamb Rumps with Wild Mushroom and Pearl Barley Risotto
Lamb rumps, fragrant with rosemary and olive oil, are slow-spun on the Joetisserie until perfectly pink and juicy, then rested to let every drop of flavour settle. They’re carved and laid over a rich, smoky pearl barley risotto stirred through with wild mushrooms, Parmesan, and butter — a deeply satisfying dish where the barbecue does the work of both the grill and the hob.
Ingredients
2 lamb rumps
1 tbsp rosemary, finely chopped
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
300g pearl barley, rinsed
150ml dry white wine
1.5 litres vegetable stock, kept warm
300g mixed wild mushrooms (fresh or rehydrated dried), roughly chopped
2 tbsp butter
50g grated Parmesan cheese (or vegetarian hard cheese)
Method
1. Set up a Joetisserie on your Kamado Joe at 180°C. Marinate the lamb in salt, pepper, rosemary and olive oil and cook on the Joetisserie until an internal temperature of 60°C. Wrap in foil and set aside in a warm place.
2. To make the risotto, set the barbecue up for direct cooking. Add olive oil to a cast iron pan and sauté the onions until soft. Add the garlic and cook for 1 minute. Stir in the pearl barley and toast for 2–3 minutes.
3. Pour in white wine and stir until absorbed. Begin adding warm vegetable stock, a ladle at a time, stirring every few minutes. Continue adding stock and stirring for 35–45 minutes, until the barley is tender with aslight chew. While the risotto simmers, place the mushrooms on the grill until cooked. Season with salt, pepper and stir in the mushrooms.
4. Mix in the Parmesan, butter, and adjust seasoning. Slice the lamb and serve.
More Recipes Ideas from Luke Vandore-Mackay
Method
1. Set up a Joetisserie on your Kamado Joe at 180°C. Marinate the lamb in salt, pepper, rosemary and olive oil and cook on the Joetisserie until an internal temperature of 60°C. Wrap in foil and set aside in a warm place.
2. To make the risotto, set the barbecue up for direct cooking. Add olive oil to a cast iron pan and sauté the onions until soft. Add the garlic and cook for 1 minute. Stir in the pearl barley and toast for 2–3 minutes.
3. Pour in white wine and stir until absorbed. Begin adding warm vegetable stock, a ladle at a time, stirring every few minutes. Continue adding stock and stirring for 35–45 minutes, until the barley is tender with aslight chew. While the risotto simmers, place the mushrooms on the grill until cooked. Season with salt, pepper and stir in the mushrooms.
4. Mix in the Parmesan, butter, and adjust seasoning. Slice the lamb and serve.
