Lamb Rump, Cos & Chimichuri
Lamb Rump, Cos & Chimichuri
Our lamb rump, cos & chimichurri salad is absolutely divine. Chimichurri is a classic Argentinian sauce, often served over grilled meats. We like to use mint with parsley, to give it a fresh and zingy flavour that pairs perfectly with lamb.
Servings 4
INGREDIENTS
- Pure South Lamb Rump Cap Off
- Salt and pepper
- Extra virgin olive oil
For the chimichurri
- 1 cup parsley
- 1 cup mint leaves
- 6 anchovy fillets
- 1 garlic clove, crushed
- 1 green chilli
- 2 tsp creamed honey
- 2 tsp white wine vinegar
- ¼ cup extra virgin olive oil
For the salad
- 2 sweet petite cos, quartered
- 1 lemon, cut in half
- Extra anchovies
INSTRUCTIONS
- Preheat BBQ hotplate and grill.
- For the lamb: pat lamb rump dry, season with salt and pepper and a drizzle of oil. Place lamb, fat cap-side down on the hot plate for 4 mins, until browned and fat has rendered. Move lamb to grill and cook for 5 mins on each remaining 3 sides (for medium rare), or to your liking. Set aside, covered, to rest for 10 mins. Slice thinly against the grain with a sharp knife.
- For the chimichurri: add all chimichurri ingredients to a blender and blend until smooth. Season to taste.
- To serve: lay the quartered cos on a large platter. Scatter with extra anchovies, drizzle liberally with chimichurri and a squeeze of lemon. Lay the sliced lamb rump on top.
