Watch Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher’s lamb breakdown using Silver Fern Farms grass-fed Lamb Leg. Once broken down, The Tattooed Butcher showcases tips and tricks for creating delicious at your place with a reverse seared Lamb Rumps and chimichurri sauce recipe.
The Tattooed Butcher - Lamb Leg Breakdown with Reverse Seared Lamb Rumps Recipe
CHIMICHURRI SAUCE
The Tattooed Butcher - Lamb Leg Breakdown with Reverse Seared Lamb Rumps Recipe
To make chimichurri sauce, combine all ingredients in a bowl, mix well and let sit for a few hours (overnight for best results).
Preheat BBQ to 200oC with coals. Push all coals to one side of the BBQ once heated.
Remove Silver Fern Farms Lamb Rumps from the fridge and packaging and allow to bloom at room temperature for 10 mins.
Coat lamb in olive oil, then add to the BBQ onto the opposite side of where you put your coals, cook for 20 mins for medium-rare.
Place a skillet to the BBQ directly over the hot coals, add garlic butter and rosemary.
Once the butter has melted and turned golden brown, add the lamb.
Cook for 1 min per side, remove from the BBQ and rest for 5 mins before slicing across the grain and serving.
