Recipe: Lamb Rump, Cos & Chimichurri01:00|BRANDED
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 INGREDIENTS: - Pure South Lamb Rump - Salt & Pepper - Olivado Extra Virgin Olive Oil For the Chimichurri: - 1 cup Superb Herb Parsley - 1 cup Superb Herb Mint leaves - 6 Delmaine Anchovy Fillets - 1 Garlic Clove, crushed - 1 Green Chilli - 2 tsp Airborne Creamed Honey - 2 tsp DYC White Wine Vinegar - ¼ cup Olivado Extra Virgin Olive Oil For The Salad: - 2 of The Fresh Grower Sweet Petite Cos, quartered - 1 Lemon, cut in half - Extra Anchovies METHOD: 1. Preheat bbq hotplate and grill. For The Lamb: 2. Pat lamb rump dry, season with salt and pepper and a drizzle of oil. 3. Place lamb, fat cap-side down on the hot plate for 4 mins, until browned and fat has rendered. 4. Move lamb to grill and cook for 5 mins on each remaining 3 sides (for medium rare), or to your liking. 5. Set aside, covered, to rest for 10 mins. 6. Slice thinly against the grain with a sharp knife. For The Chimichurri: 7. Add all chimichurri ingredients to a blender and blend until smooth. Season to taste. To Serve: 8. Lay the quartered cos on a large platter. 9. Scatter with extra anchovies, drizzle liberally with chimichurri and a squeeze of lemon. Lay the sliced lamb rump on top. This recipe is brought to you by fresh.co.nz.