Grilled Lamb Sirloin with Salsa Verde

Serves
serves 6
Time
45 minutes

CROOKES AND JACKSON

Published on May 11, 2017

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

Featured in: The South African Art of Braai

Ingredients

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

Step 1

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.

Step 2

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.

Step 3

Remove the meat and let it rest for 15 minutes before thinly slicing and serving.

Step 4

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.

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.