Andi Walker’s BBQ Lamb Rumps with Burnt Aubergine and Aged Yoghurt

Planning to BBQ this Easter but looking for a smarter dish, rather than your usual fare? Well, this is a great recipe by chef, Andi Walker, that is simple in its approach – you just need a bit of time to bring some of the elements together before cooking.

Better still, grilling rump of lamb over fire is very reliable as this cut very forgiving. If you overcook it a touch, don’t worry as it should still be wonderfully tender and moist.

Ingredients – serves 4

For the purée

2 x aubergines

1 tbsp Ras El Hanout

Zest of 1 lemon

1 tbsp chopped coriander

For the aged yoghurt

500ml natural yoghurt

For the lamb rumps

4 x Hepburns New Season Lamb rumps

2 tbsp x Ras El Hanout

3 tbsp vegetable oil


Olive oil

150g Feta cheese and 100g rocket to dress


Empty the yoghurt into a clean muslin, suspend over a bowl in the fridge and leave for to drain for 48 hours. This will separate the whey from the solids – keep the whey for pickling! Scrape the yoghurt into an airtight container and store in the fridge until ready to use.

The night before you BBQ, make a paste with the spices and the oil and rub into the lamb rumps and leave to marinate in the fridge overnight.

On day of cooking, prepare your BBQ and light some charcoal – getting ready to grill when the coals have turned white.

Place the aubergines on the grill, over the hottest part, and keep turning them until the aubergines are blackened all over.

Place on a chopping board, cut in half to release any steam and once cool carefully remove the burnt skin and discard. Chop the remaining flesh until purée like and season with lemon zest, coriander, salt and Ras El Hanout. When ready to serve warm through gently in a small pan

Bring the rumps to room temperature before cooking on the BBQ and keep turning every 5-6 minutes to ensure an even cook.

When cooked – approx 15-18 minutes depending on size – leave to rest on a plate in a warm area.

Rest for 8-10 mins and then carve.

Once the meat is cooked and sliced, place on top of the aubergine purée and dot peace’s of the aged yoghurt around the dish. Finish with some crumbled feta cheese and rocket and a drizzle of olive oil.

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