Lamb Rump, Cos & Chimichuri

10M Prep + 20M Cook
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.


  • Lamb rump 
  • Salt & Pepper
  • Olive oil  
For the Chimichurri: 
  • 1 cup fresh parsley
  • 1 cup fresh mint leaves
  • 6 anchovy fillets
  • 1 garlic clove, crushed 
  • 1 green chilli  
  • 2 tsp Airborne Creamed Honey
  • 2 tsp white wine vinegar
  • ¼ cup olive oil
For The Salad: 
  • 2 cos lettuce, 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