Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 18.61 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/2 iceberg lettuce
- 4 bunch truss cherry tomatoes
- 840grams lamb rump steaks
- 2teaspoons baby capers
- 2tablespoons extra virgin oilve oil
- 1 lemon, juiced and zested
- 1 pinch black pepper
- 2tablespoons ranch dressing
- 5milliliter canola cooking spray
- 1 pinch sea salt flakes
- 1 bunch rosemary
- 1/2 bunch chives, snipped
- 4 clove garlic
- 1 pinch freshly-milled black pepper
Nutrition per serving
2750kJ / 655Cal
2750 Kilojoules or 655 Calories
32% of daily energy intake*
Protein
45.0grams
Fat
43.5grams
Carbs
18.1grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Use a sharp knife to score the lamb rump steaks all over in fine parallel lines, then season with salt and pepper. Combine the rosemary, garlic, capers, zest, juice and olive oil in a jug and purée with a stick blender until smooth. Mix with the lamb and set aside to marinate for at least 10 minutes, but not more than 30 minutes.
Step 2 of 3
Arrange the lamb rump steaks on a hot barbecue grill and cook, basting every two minutes with the remaining marinade, until the meat is cooked to your liking. For medium-rare allow 4 minutes, turning often. For medium, 8 minutes, turning often. For well done allow 10 minutes, turning often.
Step 3 of 3
Cut the lettuce into wedges. Carve the lamb and arrange on plates, then place a lettuce wedge alongside. Drizzle with ranch dressing, sprinkle with chives, then add a bunch of truss cherry tomatoes.
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