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.

Pure South Lamb Rump
Salt & Pepper
Olivado Extra Virgin Olive Oil

For the Chimichurri:
1 cup Superb Herb Parsley
1 cup Superb Herb Mint leaves
6 Delmaine Anchovy Fillets
1 Garlic Clove, crushed
1 Green Chilli
2 tsp Airborne Creamed Honey
2 tsp DYC White Wine Vinegar
ΒΌ cup Olivado Extra Virgin Olive Oil

For The Salad:
2 of The Fresh Grower Sweet Petite Cos, quartered
1 Lemon, cut in half
Extra Anchovies

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
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