Check out our recipe for Roast Lamb with Beer Gravy

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.

Prep time: 10 mins
Cook time: 20 mins 
Serves: 4


Pure South Lamb Rump
Salt & 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


      1. Preheat bbq hotplate and grill.
      2. 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.
      3. For The Chimichurri: Add all chimichurri ingredients to a blender and blend until smooth. Season to taste.
      4. 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.