PREP TIME 5 minutes
COOK TIME 50 minutes
1 lamb rump
2 tbsp ground coffee
2 tbsp Old El Paso chili spice mix
2 tbsp peanut butter
1 drizzle spring onion and leek oil
1 cos lettuce, chopped in half
25g parmesan cheese, grated
Tasman sea salt
Add coffee, chili spice mix and peanut butter into a bowl before adding lamb rump and massaging the dry rub onto the meat until fully coated.
Once fully coated, sit aside for approx 30 minutes before placing onto a char grill for approx 15-20 minutes or until it reaches 55 degrees.
Coat cos lettuce with spring onion and leek oil before placing onto char grill face side down until charred.
Once charred, remove from char grill and add parmesan cheese on top before serving with sliced lamb and a pinch of salt on top.