Lamb Rump Steaks with Mint Salsa Verde
Our lamb rump steaks (otherwise known as lamb chump chops) are lean and meaty, with a good fat layer for flavour. Alongside this mint salsa verde, they elevated this combo to new levels!
Lamb and mint, a match made in heaven
Have you heard? Lamb and mint are a match made in heaven. We’ve extolled these virtues before in our Minted Béarnaise Sauce recipe, but we must repeat it! A salsa verde is one of the easiest sauces to make, and this one is fresh and versatile.
Why lamb rump (chump) steaks?
Lamp chump chops / rump steaks have plenty of lean and delicious meat in the steak part, but also benefit from a nice fat layer to bring flavour. The best of both worlds, you get the flavour of a chop, with the heartiness of a steak.
Lamb Rump Steaks with Mint Salsa Verde
Course: Dinner4
servings10
minutes10
minutesIngredients
1-2 anchovies
2-3 teaspoons of capers
2-3 tablespoons of white wine vinegar
2 teaspoons of whole grain mustard
1 clove of garlic
1/4 cup of olive oil
salt and pepper to taste
2 cups of fresh mint leaves
2-3 sprigs of fresh parsley
1-2 tablespoons of extra olive oil to loosen the salsa
4 lamb rump steaks
Directions
- In a blender, put the anchovies, capers, garlic first. Once combined, add the vinegar, mustard and olive oil and pulse.
- Add the mint and parsley and pulse briefly (you want to retain the texture)
- Empty into a bowl and season with salt and pepper. Add a little more oil if you need to loosen it up.
- Fry your lamb in a hot pan for 2-3 minutes each side until brown. Cover for another 1-2 minutes for a more well-done steak. Let rest off heat, but under foil, for 5 minutes. Serve with the mint salsa verde and boiled baby potatoes and steamed vegetables.