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cut : Chump/Rump Moroccan Lamb Picanha

  • Meat Lamb
  • Cut Chump

Add a Middle Eastern flare to your cabinet with the Moroccan Lamb Picanha. Recipe courtesy of butcher Brett Laws

Ingredients

 

Ingredients 1 Unit 4 Units 10 Units
Boneless Lamb Chump 1 4 10
Moroccan Seasoning  60g 240g 600g
       
       
Garnish      
Pomegranate 1    
Lemon 1    
Pine Nuts  10g    
Coriander chopped 10g    
Skewers 1 4 10

Preparation

BUTCHER – PREPARATION/METHOD

  1. Bone out lamb chump
  2. Slice into roughly 5cm steaks
  3. Place 2 lamb chump steaks on the skewer
  4. Sprinkle the moroccan seasoning on lamb picanha
  5. Finely chop the coriander or flat leaf parsley and sprinkle over the lamb picanha
  6. Sprinkle over pomegranate seeds and pine nuts over lamb picanha
  7. Zest lemon over lamb picanha

 

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  • Bake in oven for 30 minutes on 180 degrees Celsius.
  • Open grill on BBQ for 6 minutes one side and then 5 minutes on other side.