Lamb Rump, Cos & Chimichuri

• 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

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