Grilled Lamb Rump with Charred Corn Purée, Lemon Myrtle Oil & Wilted Warrigal Greens
Recipe Overview
Cuisine: Modern Australian | Category: Main Course | Serves: 4
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Why This Works
Most weeknight grilled lamb rump recipe either drown in effort or default to boring. This one doesn’t. You’re working with lamb rump — fast to sear, packed with flavor, and forgiving with rest time. The charred corn purée punches above its weight in sweetness and depth, acting like a smoky sauce without the saucepan circus. Lemon myrtle oil adds a native twist with bright, citrus-herbal lift. The greens? Fast, wild, and perfectly bitter to bring balance. It’s quick, it’s clever, and it lands every bite.
Ingredients (Serves 4)
For the Lamb:
- 4 x 180–200g lamb rumps, cap on
- Kosher salt and cracked black pepper
- 1 tbsp olive oil
For the Charred Corn Purée:
- 3 large corn cobs, husked
- 30g unsalted butter
- 100ml chicken stock (or low-sodium veg stock for optional GF/DF variant)
- 1 tsp white miso paste (optional but excellent)
- Pinch of smoked paprika
- Sea salt to taste
For the Lemon Myrtle Oil:
- 60ml grapeseed or light olive oil
- ½ tsp dried lemon myrtle leaf (or 1 tsp fresh, finely minced)
For the Greens:
- 150g warrigal greens (or baby spinach as fallback)
- 1 tsp olive oil
- 1 clove garlic, thinly sliced
- Pinch of salt
Method
Mise en Place (10 minutes)
- Pull lamb from fridge and pat dry — you want it room temp before searing.
- Strip corn kernels (slice downward, close to the core) and set aside.
- Prep garlic, greens, and measure everything out.
- Preheat a grill pan or cast iron skillet — ripping hot.
Step 1 – Sear the Lamb (12–15 minutes)
Score the fat cap with shallow crosshatches. Season generously. Place fat-side down on dry, hot pan — render slowly for 5–6 minutes until golden and crisp. Flip, then sear the other side for 4–5 minutes depending on thickness.
Transfer to 180°C oven for 6–8 minutes for medium-rare. Pull and rest under foil for 5–10 minutes. The rest is non-negotiable — it relaxes the muscle, keeps it juicy.
Step 2 – Char the Corn & Blend (10 minutes)
While lamb is in the oven, heat a dry skillet or grill pan. Char corn kernels until blistered and smoky — don’t rush, caramelization is flavor. Toss into blender with butter, stock, miso, paprika. Blitz until smooth and bright. Adjust seasoning and pass through a sieve if you want it silky. Keep warm.
Step 3 – Make Lemon Myrtle Oil (5 minutes)
Gently heat oil with lemon myrtle for 2–3 minutes. Don’t fry it — infuse it. Remove from heat, let sit.
Step 4 – Wilt the Greens (3 minutes)
Quick flash in a hot pan with oil, garlic, salt. Toss for 1–2 minutes max — greens should be vibrant, not mush.
What You Need to Know
- Don’t rush the lamb fat render — that’s your built-in seasoning and texture.
- Miso in the corn adds deep umami. Omit if needed, but don’t substitute.
- Char is everything — it’s the backbone of the purée’s flavor.
Make-ahead: The corn purée and oil hold well for 2 days in the fridge. Reheat gently.
Difficulty: Moderate. Timing matters but it’s weeknight-manageable.
The Result
You’re looking for contrast in every bite. The lamb is crusted, juicy, and just pink. The purée is smoky-sweet and silky. The greens cut the fat with bitterness and bite. The lemon myrtle oil ties it all together with citrus and earth.
Every bite pulls in direction — heat, brightness, char, meat — like good jazz.
Nutrition Information (Per Serving)
- Calories: ~580
- Protein: 38g | Fat: 32g | Carbs: 26g | Fiber: 4g
Flavor Balance
Sweet (4/10): Charred corn, butter
Salty (5/10): Seasoned lamb, miso, garlic
Sour (2/10): Lemon myrtle’s citrus notes (subtle)
Bitter (3/10): Warrigal greens
Umami (7/10): Lamb, miso, corn-butter combo
Wine Pairing
Recommended:
2022 Shaw + Smith Shiraz (Adelaide Hills, SA)
Why: This cooler-climate Shiraz brings peppery lift, fine tannins, and dark berry notes that sync beautifully with lamb fat and char. It won’t overpower the purée or the native herbs.
Alternatives:
- 2021 Clonakilla O’Riada Shiraz (Canberra District): Elegant, complex, and aromatic. A cerebral pairing for a simple dish.
- 2023 La Violetta ‘Spunk Nat’ Red (Great Southern, WA): Natural, juicy, and a bit wild. If you’re after fun and freshness with the greens and lemon myrtle, this one lifts.
