Gaucho lamb rump with red chimichurri Recipe

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(Image credit: TI Media Limited)
  • Gluten-free
Serves4+
SkillEasy
Preparation Time5 mins plus marinating
Cooking Time35 mins
Total Time40 mins
Nutrition Per PortionRDA
Calories429 Kcal21%
Fat20 g29%
Saturated Fat9.8 g49%
Carbohydrates19 g7%

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!

Ingredients

  • 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

Method

  1. 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.
  2. Cook the lamb on the barbecue on each side for 10-15 mins. Wrap in foil and leave to rest.
  3. 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

Jessica Ransom

Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. 


Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.