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Lamb rump with green tahini and salsa criolla

Name: Lamb rump with tomato salsa recipe
Yield: 4
Ingredients: 4 x 200g lamb rumps, excess fat trimmed; 20.00 ml extra virgin olive oil; Grilled pita breads, to serve; 2 ripe tomatoes, deseeded, finely chopped; 1 small red onion, finely chopped; 1 small green capsicum, finely chopped; 1 small yellow capsicum, finely chopped; 1 long green shallot, finely chopped; 40.00 ml extra virgin olive oil; 20.00 ml sherry vinegar or white wine vinegar; 180ml water; 1 small bunch flat-leaf parsley, leaves picked; 40.00 ml lemon juice; 1 large garlic clove; 2 tsp ground cumin; 250g tahini

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Lamb rump with green tahini and salsa criolla

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by German Sanchez

CHEF

Oct 30, 2023

"For best results, prepare salsa criolla a few hours ahead to allow flavours to develop."

4 x 200g lamb rumps, excess fat trimmed
1 tbs extra virgin olive oil
Grilled pita breads, to serve

Salsa criolla

2 ripe tomatoes, deseeded, finely chopped
1 small red onion, finely chopped
1 small green capsicum, finely chopped
1 small yellow capsicum, finely chopped
1 long green shallot, finely chopped
2 tbs extra virgin olive oil
1 tbs sherry vinegar or white wine vinegar

Green tahini

3/4 cup (180ml) ice-cold water
1 small bunch flat-leaf parsley, leaves picked
2 tbs lemon juice
1 large garlic clove
2 tsp ground cumin
250g tahini

Method

1.

For the salsa criolla, combine all ingredients in a medium bowl. Season with salt flakes and freshly ground black pepper and mix until well combined.
2.

For the green tahini, combine all the ingredients, except tahini, and 1 tsp fine salt in a blender and whiz until smooth. Add tahini and whiz until smooth.
3.

Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Brush the lamb rumps with the oil and season with salt flakes. Heat a large frypan over medium-high heat. Cook lamb rumps for 5 minutes, turning occasionally, until all sides are evenly browned, then transfer to prepared tray.
4.

Roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and allow the lamb rumps to rest for 10 minutes before thinly slicing against the grain.
5.

To serve, spread a serving plate with green tahini, arrange lamb slices on top and spoon over the salsa criolla. Serve with grilled pita breads alongside.