In South Africa, rump is used to describe the sirloin of a lamb, the tender strip of flesh connecting the leg to the loin. “While legs of lamb are more traditional at a braai,” says Cape Town butcher Andy Fenner, “think of it like a large steak, with one lean side and one that’s nice and fatty. The rump is more manageable, and just as tasty.” Fenner scores the fatty side in a crosshatch pattern so the seasonings can penetrate deep into the meat. “Season it for 3 to 5 hours before cooking to draw the moisture out and get a good sear,” he says. Then pair it with a fresh, acidic salsa verde.
In Cape Town, summer means braai—the unifying tradition of good, old-fashioned, gather-round-the-fire barbecue
Lamb Rump with Salsa Verde
Top this grilled lamb sirloin with a fresh, acidic salsa verde.
Yield: serves 6
Time:
45 minutes
For the lamb
- Two 1-lb. boneless lamb rump (sirloin) roasts (do not trim)
- Salt
- Freshly ground black pepper
For the salsa verde
- 3⁄4 cup extra-virgin olive oil
- 1⁄2 cup flat-leaf parsley leaves, finely chopped
- 1⁄4 cup fresh mint, finely chopped
- Finely grated zest of 2 medium lemons (2 Tbsp.)
- Juice of 1 medium lemon (2 Tbsp.)
- 1 tbsp. capers, drained and finely chopped
- 1 tbsp. minced anchovy fillets (from about 12 fillets)
- 2 tsp. Dijon mustard
- 2 cloves garlic, minced (1 tsp.)
- 1⁄4 tsp. cayenne pepper (optional)
- Salt
Instructions
- Prepare the lamb: Preheat a grill or grill pan to medium-high heat. Use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a crosshatch pattern. Season the meat generously all over with salt and pepper.
- Transfer the lamb fat side down to the grill; cook until the fat renders a bit and the meat is well browned, about 4 minutes. (If flares occur, shift the meat away from the flame until it dies down, then replace.) Using tongs, turn the roasts and cook, turning occasionally, until browned all over and a meat thermometer inserted into the center reads 145° (medium-rare), 15–18 minutes more.
- Remove the meat and let it rest for 15 minutes before thinly slicing and serving.
- Meanwhile, make the salsa verde: In a small bowl, combine the oil, parsley, mint, lemon zest and juice, capers, anchovies, mustard, garlic, and cayenne (if using). Season with salt to taste and serve with the grilled lamb.
