Barbeque Lamb with Peasant Salsa & Trivelle Pasta Salad



1pkt San Remo Artisan Trivelle

3 lamb rumps, cap off

150g frisee lettuce

4 radishes, finely sliced

Baby red chard (micro)

Lamb marinate :

2 sprigs of thyme

1 sprig rosemary

1 lemon, zested

Olive oil

Cracked black pepper

1tbsp ground cumin

Peasant Saltsa:

¼ cup flat leaf parsley

¼ cup fresh oregano leaves

¼ cup dill

2tbsp baby capers

6 white anchovies

1 garlic clove

Enough olive oil to bind

Place all ingredients into a processor and blend until smooth.




  1. In a bowl, place all lamb marinade ingredients and rub all over lamb. Refrigerate for 2hrs.

  2. Cook pasta as per packet directions. Once cooked refresh pasta under running cold water. Toss a little olive oil through the pasta and refrigerate.

  3. Heat BBQ grill on medium or griddle pan. Place lamb onto grill and cook for 5 mins on each side. Remove from grill and place into a bowl, covering with foil. Rest for 10mins.

  4. To make salad, toss peasant saltsa through pasta. Season to taste.

  5. Over 4 plates place a little lettuce and radish in the middle of each and a drizzle olive oil. Next place some pasta on top of greens.

  6. Slice each rump into 6 slices and place on top of the salad.

  7. To finish scatter baby red shard.