This Gaucho lamb rump was inspired by Jessica’s travels to the foothills of the Andes.
Our Gaucho lamb rump comes with charred courgettes and a zingy red chimichuri sauce. If you prefer, serve the lamb with a simple salad or a side of chips. The sauce can be made ahead of time and is delicious as a marinade, salad dressing or swirled into our red pepper hummus and served as a dip. This is inspired by senior food writer Jessica Ransom’s trip to Argentina. A gaucho cooked Jessica a simple feast of lamb and squash over a small fire in the foothills of the Andes and she had to re-create it at home. It’s not an exaggeration to say every street and household in Argentina has a parrilla, or an iron grill barbecue. While it is difficult to replicate the exact set up at home, you can bring the theatre and spirit of asado into your own gardens by inviting loved ones over and cooking a selection of meats over the fire of your barbecue feast!
- 550g lamb rump
- 3 courgettes, halved lengthways
- a little olive oil, to brush
- 80g rocket, to serve
- for the red chimichurri:
- 100g roasted red peppers (we used Odysea Flame Roasted Red Peppers)
- 2 jalapeno peppers, topped and halved
- 1 small red onion, quartered
- 2 large garlic cloves
- 12g each fresh coriander and parsley
- 1tsp dried oregano
- 1tbsp red wine vinegar
- 3tbsp olive oil
Place the chimichurri ingredients in a food processor with 1tsp salt and blitz until smooth. Flatten the lamb to an even thickness. Rub over 2tbsp chimichurri and leave to marinate for at least 1 hr.
Cook the lamb on the barbecue on each side for 10-15 mins. Wrap in foil and leave to rest.
Score the flesh of the courgettes into a grid pattern and brush with olive oil. Cook for 2-4 mins on each side. Slice the lamb and courgettes, arrange on a platter with the rocket, and spoon over more chimichurri.
Top Tip for making Gaucho lamb rump with red chimichurri
The red chimichuri it will keep in the fridge for a couple of days, it’s also vegan so why not try it with roasted veg or tofu