Reverse seared lamb rump with chimichurri sauce
The only way to cook a lamb rump
4
Serves
3 hrs
Prep Time
20 mins
Cook Time
Recipe author
James Smith "The Tattooed Butcher"
Check out James Smith's how to guide to the ultimate lamb rump and the best chimichurri sauce.
Check out James Smith's how to guide to the ultimate lamb rump and the best chimichurri sauce.
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Ingredients
Lamb
2 Quality Mark lamb rumps
2 Tbsp garlic butter
2 twigs fresh rosemary
Chimichurri
1/3 cup Italian parsley
chopped
1/3 cup olive oil
3 garlic cloves
crushed
½ tsp kosher salt
½ tsp cracked pepper
1 tsp dried oregano
1 tsp chilli flakes
2 Tbsp red wine
Method
Lamb rump
1
Combine all Chimichurri ingredients in a bowl, mix well and let this sit for a few hours before using! This gets better the longer you chill it so I would recommend doing this the day before using if possible.
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2
Preheat BBQ to 200°C with coals. Push all coals to one side of the BBQ once heated.
3
Rub your lamb rumps in olive oil then add your favourite rub ensuring you cover all sides. Add the lamb rumps onto the opposite side of where you put your coals in the BBQ, cook for 15 minutes for rare or an extra 5 minutes for a medium rare to medium cook.
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4
Add your skillet to the BBQ directly over the hot coals, add garlic butter and rosemary to the pan then add your lamb rumps to the pan once the butter has gone golden brown and very hot.
5
Cook for 1 minute per side, remove from the BBQ and rest before slicing and serving.
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6
Serve with seasonal vegetables and a side of rice or roasted potatoes.
Nutrition Information per Serving (124g)
This nutrition analysis is based on 4 serves and is for the lamb and chimichurri sauce only.
Energy
1392kJ (333 kcal)
Protein
18.6g
Total Fat
27.9g
Saturated Fat
7.7g
Carbs
0.6g
Dietary Fibre
1.3g
Sodium
378mg
Iron
3.0mg
Zinc
2.9mg
Vitamin B12
0.6µg
