• Home
  • Lamb
  • Roast Lamb Rump with Mint Chimichurri
0 0
Roast Lamb Rump with Mint Chimichurri

Share it on your social network:

Or you can just copy and share this url

Ingredients

1 Clove Garlic
1 Spring Onion
30g Parsley
1 Large Vine Ripened Tomato
2 Red Capsicums
2 Lamb Rumps
60ml Red Wine Vinegar
Mint
Chimichurri mix 
1 tsp Dried Oregano
1/4 tsp Dried Chilli Flakes
1/4 tsp Cumin
1/4 tsp Paprika
2 tsp Sugar
Salt
Pepper
1/4 Cup Extra Virgin Olive Oil

Roast Lamb Rump with Mint Chimichurri

  • Medium

Ingredients

  • Chimichurri mix 

Directions

Steps

1
Done

Finely chop the garlic, spring onion and parsley, including the parsley stalks, then add the chimichurri mix Halve the tomato then coarsely grate into a bowl, discarding the skin, add the Discard the capsicum seeds and membrane, then cut into 2cm pieces.

2
Done

Heat a cast iron pan to a medium high heat the season the rump well and colour on the fat side until golden brown, flip and put in a pre heated oven, 190c for around 12-15 minutes.

3
Done

Remove lamb from the oven and set aside on a plate in a warm place to rest for 3 minutes.

4
Done

Meanwhile, add the capsicum to the pan and cook for a further 3 minutes or until the capsicum is tender. Season with salt and pepper. Add any meat juices from the lamb plate to the pan.

5
Done

Slice the lamb thinly across the grain and serve with the capsicum, chimichurri.

The Cafe

previous
Chinese Broccoli Beef
next
Latino shepherd’s pie
previous
Chinese Broccoli Beef
next
Latino shepherd’s pie