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BBQ Lamb rump – Yum!
Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings. Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;
- Start with a very hot grill
- Remove your Protein from the fridge in advance, because meat is best cooked at room temperature
- Season the meat with salt, pepper and a little oil. (Avoid oiling the grill because it can burn and char the meat).
- Turn the protein only once. Leave it on the grill until you can remove it easily to cook the other side. If it sticks, it isn’t quite ready to be turned, so leave it for an extra minute.
- The protein is Medium Rare when blood starts coming to the surface.
- Good old Watties are a staple at most kiwi barbeques, however there are many different options to add flavour to your BBQ. Above all, you will impress your friends!
Chimichurri sauce is the perfect way to add flavour and freshness to proteins without over powering them. This sauce is traditional of Argentinean BBQs, similar to pesto and is gluten free!
Recipe
Chimichurri Sauce
1 cup Flat leaf parsley
2 Tbsp fresh oregano
2 tsp crushed garlic
¼ cup olive oil
2 Tbsp red wine vinegar
Salt and pepper to season
1 tsp fresh chilli or ½ tsp dried chilli.
Put all ingredients in blender and blitz, season to taste.
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BBQ Lamp Rump, Chimichurri Sauce, flatbreads and accompaniments such as fresh coriander, pomegranate seeds, yoghurt, lettuce and tomato salsa.
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The finished product!
This sauce is beautiful served with BBQ Lamb rump, fresh lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.
Enjoy!
