Australian lamb rump steaks are tender and easy to cook all year round. Our lamb rump steak with mint and Worcester sauce recipe is particularly delicious and easy cooked on the BBQ. Once they are sizzling, all you have to do is make a salad and pour a cold beverage. Perfect.
lamb rump steak with mint and Worcester sauce
- 8 medium Ritchies lamb rump steaks
for the marinade
- 2 tablespoons extra virgin olive oil
- ¼ cup Worcester sauce
- ¼ cup white wine vinegar
- 3 tablespoons finely chopped fresh mint leaves, or 1 tablespoon dried mint
- 3 tablespoons dark brown sugar
- 2 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
lamb rump steak with mint and Worcester sauce method
In a ceramic dish that is big enough for the meat, add all the marinade ingredients and stir to combine. Add the lamb rump steaks, then using tongs roll the meat round in the marinade until fully coated. Cover with cling film and refrigerate for at least half an hour or over night to allow the flavours to absorb into the meat.
Preheat a barbecue to medium hot. Cook the meat, turning at least once for around 5 minutes or until the skin is crisp and the meat is cooked to your liking. Serve with a mixed salad, mint jelly and flat breads
Serves 4. Preparation time: 5 minutes (excluding marination) Cooking time: 5 minutes depending on the size of the steaks and your personal taste.