Fire up the BBQ tonight for something a little different. BBQ lamb rump marinated with herb and garlic with minted chickpea salad.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

BBQ lamb rump marinated with herb and garlic with minted chickpea salad and yoghurt dressing

• 1 x 1.2 to 1.5 kg lamb rump

for the marinade

• 2 lemons juiced & zested
• ¼ cup olive oil
• ½ cup white wine or verjuice
• 4 cloves garlic, peeled & finely sliced
• ¼ cup fresh oregano leaves, roughly chopped
• ½ cup continental parsley, roughly chopped
• 4 sprigs lemon thyme, chopped
• ½ teaspoon sea salt
• 1 pinch freshly ground black pepper

 for the minted chickpea salad

• 2 x 440g cans chickpeas, drained
• ½ bunch fresh mint leaves, torn
• 1 cup frozen Peas, cooked & drained

for the dressing

• 300ml plain Greek yoghurt
• 1 clove garlic, crushed
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 lemon zested & juiced
• 2 tablespoon olive oil

Start this dish the day before. Place Lamb rump on a large wooden board and cut lamb diagonally across, cover with baking paper and flatten lightly with a meat mallet. In a medium bowl mix the lemon zest & juice, olive oil, white wine, garlic, herbs, salt and pepper. Place the Lamb into a shallow non-metallic dish and pour over the marinade. Cover and allow to marinate in the refrigerator for up to 24 hours turning occasionally. Preheat oven to 170°C or BBQ to medium. Remove the lamb from the marinade and place into a baking dish and roast in the oven or BBQ, basting occasionally for 1 hour. Cooking time may vary if cooking in a covered BBQ. While the lamb is cooking make the salad by combining all ingredients together in a large bowl and toss well. Whisk all dressing ingredients together in a small bowl and mix half through the salad and leave the rest to drizzle over the lamb. After approximately 1 hour remove the lamb from the oven or BBQ, cover and rest for about 10 minutes. Slice and serve on a large wooden board with minted chickpea salad and lemon yoghurt dressing. Serves 4 -6

Tip. This lamb dish can be cooked in a covered BBQ either in a roasting pan or on the grill with indirect heat. Pour dressing into a squeeze bottle for easy serving and storing.