Barbacoa Lamb


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


Step 1
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.

Step 2
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.

Step 3
Coat cos lettuce with spring onion and leek oil before placing onto char grill face side down until charred.

Step 4
Once charred, remove from char grill and add parmesan cheese on top before serving with sliced lamb and a pinch of salt on top.