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Lamb Rump
Alcatra de Carneiro
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2016
I like to use the lamb rump with the cap on. The sweet moisture that it brings to the lamb is unbelievable. You can always get rid of the fat after cooking… Or not.
Ingredients
2 lb 4 oz 1 kg - sea salt </
Method
Whisk the marinade ingredients together in a bowl.
Cut the lamb rump in half, add the marinade, and coat well. Refrigerate for a few hours.
You can either grill the whole half piece or you can slice it in half again. Sprinkle the sea salt.
Cook on the barbecue grill over medium–high heat until lamb is medium–rare to medium.