Lamb Rump, Cos & Chimichuri

Meat slices and lettuce pieces on a wooden board with half lemon and a pot of green sauce
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.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Servings 4

Ingredients
 
 

For The Salad

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.
Tried this recipe?Let us know how it was!