Divine Lamb Rump, Cos & Chimichuri Recipe
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 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
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.