Lamb Rump, studded with garlic, rosemary and anchovy

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I won’t say too much about lamb except that I absolutely adore it! I could eat it for days! I will however say this – the anchovies are not optional, they are integral. Do not omit them, just trust me on this one.

Lamb Rump, studded with garlic, rosemary and anchovy
Servings Prep Time
4people 10minutes
Servings Prep Time
4people 10minutes
  • 1.2kg lamb rumpwhole
  • 5sprigs rosemarycut into thirds across the stalk
  • 151/2 cloves of garlic
  • 5 anchovy filletscut into thirds
  • 1tbsp Himalayan saltNatural Herbs and Spices
  • 1tbsp whole black pepperNatural Herbs and Spices
  1. Ensure that your coals are hot but that they have burnt off sufficiently too. No flames. The fat from the lamb will flame enough.
  2. Score the fat of the lamb diagonally in both directions and season with some of the salt, rub in well
  3. Taking a sharp pairing knife pierce the flesh of the lamb several times and into each incision place a half clove of garlic, a piece of rosemary and a piece of anchovy fillet. Repeat until all has been used
  4. Using your hands massage the salt and pepper into the flesh
  5. Place the lamb fat side down onto your braai/barbeque grid (be careful as it will start to flame as the fat starts to drip onto the coals, and keep an eye on it so that it doesn't burn, turn as necessary. Once the fat has been sufficiently rendered and the flesh has had a total of about 20 minutes over coals, remove to a dish, cover with foil and allow to rest for at least 5 minutes but not more than ten minutes
  6. Slice, season further if necessary and enjoy as is. Soft, juicy, salty and delicious.
  7. Should you prefer your meat done more than medium rare simply pop the slices back onto the grid until cooked to your liking

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