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PREP TIME: 10 mins
COOK TIME: 20 mins

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

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.

  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.