2 x 250g lamb rumps (or as many as you need), these were from Turner & George
Large handful of feed hay, damped with water not soaked
Salt and pepper for seasoning
Set the Big Green Egg for direct cooking to a temperature of 180-200c, I have used Alder wood charcoal here from Stag Charcoal in Hertfordshire.
Take the rumps out of the fridge at least half an hour before cooking to get to room temperature, I usually spend this time lighting and getting the bbq to temperature.
Score the fat side in a criss cross pattern to help render and crisp this when grilled before the smoking. Season with salt and black pepper to your taste.
When the bbq is up to temperature place the lamb rump fat side down for 8-10 minutes with the lid down to crisp the fat and render this slightly. Meanwhile, run the hay under a tap to dampen taking care not to over wet this.
When the fat is crisped lift he whole grate off the bbq, wearing gloves and place the damp hay directly onto the coals. Place the grill and lamb back on, close the lid and fully open the vents. It will smoke heavily but don’t panic, with the lid down it won't burst into flames.
Cook until the internal temperature is 60°c for medium pink lamb or to your preference. Rest and cut into thick slices before serving.
The taste the hay gives is an earthy smoky hit and rather different to direct charcoal and wood smoke which suits lamb. This was served with asparagus and roasted baby potatoes.