GRASS FED RUMP ON A ROSEMARY

GRASS FED RUMP ON A ROSEMARY, PARSLEY, SMOKED GARLIC, CHIPOTLE, WORCESTERSHIRE, OLIVE OIL & MR CHILLI AWARD WINNING LUCIFERS LASHES “SMOKED ORANGE LIQUEUR & HABANERO” BOARD SAUCE.

INGREDIENTS

500g quality grass fed

Board sauce
1/2 tablespoon toasted rosemary (finely chopped).
1/4 cup Italian parsley (finely chopped).
1/2 tablespoon smoked garlic or if you don’t have a smoker, oven roasted will work fine (mushed into a paste).
1/2 teaspoon of Chipotle powder or smoked Paprika.
1 tablespoon Worcestershire sauce.
1 tablespoon of quality extra virgin olive oil.
1/2 tablespoon freshly squeezed lemon juice.
1 tablespoon HHHS, LUCIFERS LASHES (or to your heat liking).

METHOD

(Optional)
If you don’t like Rosemary or parsley add coriander, oregano, chives, sage, basil or any herbs you like.
If you want to amp up the heat add your favourite fresh pods (I love fresh Yellow Fatalii or yellow 7 pot).
Mix up your favourite spices, rubs hell if you don’t like red meat use chicken, turkey, lamb, goat, duck, quail or any sort of amazing fresh seafood.

(Method)
(1) Char steak on high grill to the way you like (I recommend medium, medium rare). Sit aside and rest while you prepare the board sauce.

(2) On the board you are going to serve the rump on, finely chop the toasted rosemary and parsley, place the remaining ingredients on the board and mix well together.

(3) Place the rested rump & the juices on the board sauce, slice to your liking and toss the rump & board sauce well till all the meat Is coated evenly.

(4) Serve with some sweet & sour slaw, green salad and BBQ beans.
Or what ever you desire 🙂