Roast Lamb Rump Steak
For this roast 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.
Cover the bottom of the grill with charcoal, forming a very hot brazier with all the coals
Season <quantity>450<unit>g</unit></quantity> of lamb rump steak with coarse salt to taste
Place the meat on the grill, away from the heat, and cook it for 5m to let its internal temperature rise without searing
Turn the meat and let it cook for 5m
Turn the meat and let it cook for 5m
Turn the meat and let it cook for 5m
Turn the meat and let it cook for 5m
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 roast lamb rump steak is ready
Enjoy!
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