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Roasted Lamb Rump Steak
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Tuca Mezzomo

Tuca Mezzomo

Roasted Lamb Rump Steak

1h 30m

For this roasted lamb, we are working with the rump steak, which is a fattier cut that has a lot of flavor.

It's cooked very slowly, in typical gaúcho barbecue fashion, and the bigger pieces are roasted away from the fire to get to the right doneness and temperature before searing the meat on all sides.

The result is a very juicy and smoked meat, perfect for a Sunday lunch with mashed potatoes and a salad.

  • Playlist
  • Cover the bottom of the grill with charcoal, forming a very hot brazier with all the coals

    Step 0
  • Season 450 g of lamb rump steak with coarse salt to taste

    Step 1
  • Place the meat on the grill, away from the heat, and cook it for 5m to let its internal temperature rise without searing

    Step 2
  • Turn the meat and let it cook for 5m

    Step 3
  • Turn the meat and let it cook for 5m

    Step 4
  • Turn the meat and let it cook for 5m

    Step 5
  • Turn the meat and let it cook for 5m

    Step 6
  • Place the grill closer to the charcoals and sear the meat on all sides, first the fat side down. Let the meat rest for 5m to allow the juices to redistribute. The roasted lamb rump steak is ready

    Step 7
  • Enjoy!

    Step 8

Yield 2 people

  • Lamb Rump Steak

    Clean Lamb Rump Steak

    450 g
  • Salt

    Coarse Salt

    to taste

Equipment

  • Charcoal

    Charcoal

  • Grill

    Grill

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