Chipotle lamb rump

Name: Chipotle lamb rump
Cook time: 20 min
Yield: 4

with fiesta bulgur and chimichurri

Ready in around 20 mins

RECIPE FACT:

For tender lamb, cook on all four sides, allow to rest for a few minutes before serving and slice against the grain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

BOIL THE KETTLE.
1. TO COOK THE BULGUR:

Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the bulgur wheat, season with salt and cook for 7-8 mins until tender. Drain well into a sieve then add to a salad bowl.
2. TO COOK THE VEGETABLES:

Peel the red onion and slice finely. Roughly chop the coriander and set aside. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 3-4 mins. Add the corn and cook for a further 2-3 mins stirring occasionally to create a char. Season with salt and pepper and remove from the pan into a salad bowl. Add the baby spinach, bulgur wheat and half the coriander. Just before serving pour in the sherry dressing and toss to combine.
3. TO COOK THE LAMB RUMP:

Respray the pan with oil and place over a medium heat. Once hot add the chipotle lamb rump, season well with salt and cook on all four sides of the rump for 3-4 mins – for medium-rare, a little longer for well done. Reduce the heat if necessary, to avoid the lamb marinade from burning. Allow to rest for 2-3 mins before slicing. BBB method: Heat the grill side of a BBQ and cook the lamb rump on all four sides for 3-4 mins.
TO SERVE:

Spoon fiesta salad onto plates and top with sliced chipotle lamb rump. Dollop with chimichurri and sprinkle with the remaining coriander.