Marinated BBQ Lamb Rump Steak Recipe

Author: Raquel  

Double Duty: Is it a marinade or Vinaigrette?

This flavourful puddle of olive oil, lemon and mustards are both!
Marinate your chops in half, then reserve the other half for your dressing.

Lamb Rump is full of flavour. We love them. But you need to know how to cook them so don't become a tough, chewy mess!
They always have a touch of chewiness, but we have a little trick to help tenderise these little chops. 

This golden ingredient is in most pantries too. It's soy sauce. Yep, soy sauce!
If you marinade any piece of red meat in soy sauce for half an hour or so, it will tenderise it. 

And we promise you will not taste the soy once they're cooked.

Lamb rump is also known as lamb chump chops, and while many years ago they were a cheaper butcher cut, they've gained in popularity and are no longer on the cheap eats list. But they are worth it!

You can multiple this marinade recipe as much as you want.
Makes 4

4 lamb chump or rump chops
¼ c soy sauce or tamari

½ cup olive oil
1 tbsp Dijon mustard
1 tbsp wholegrain mustard
2 cloves garlic, crushed
Juice 1 lemon
A good grinding of salt & pepper
2 big handfuls of mixed salad leaves
2 Black Russian Adelaide Tomatoes, sliced
1 Lebanese cucumber, thinly sliced into ribbons with a peeler

Place lamb chops in a zip lock bag with soy sauce and marinate for 30 to 60 mins.

Meanwhile, combine olive oil, mustards, garlic, lemon juice, salt and pepper in a bowl or zip lock bag and reserve half.

Rinse the soy off the lamb, pat dry with a paper towel and place in the lemony marinade. Let it sit for around 20 mins.

Heat BBQ over medium-high flame, and place the lamb on the grill.

Cook for 6 minutes, turn and cook for another 6 minutes.

Using tongs, hold the lamb fat side down on the grill to cook the fat and crisp it up.

Rest for 5 minutes while you assemble your sides.

Place the salad leaves, tomatoes and cucumber ribbons on a serving platter, add lamb and drizzle over the remaining marinade. 

DID YOU KNOW? Tamari is an organic soy sauce and free from GMO influences.

barbecued lamb rump with a vinaigrette and and salad

Leave a comment

Comments have to be approved before showing up