Cocoa Butter Seasonings Bbq Lamb Rump Salad

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• Step 1

  Take 1 Lamb Rump per person and season with 1 teaspoon of Cocoa Amore's Cocoa Butter BBQ Rub. After thoroughly working in the rub leave the rumps in the fridge for 24 hours for the flavours to permeate.

• Step 2

  Take the rumps and put directly onto a very hot BBQ skin side down for 1 minute then turn. Leave for 4 minutes then turn and cook for a further 4 minutes . Remove and rest meat for 4 minutes before carving and serving. The meat will be pink. For well done cook for a total of 12 minutes and rest for 6 minutes.

• Step 3

  While lamb is resting, assemble salad. Take 5 asparagus spears per person and gently BBQ. Rough chop cos lettuce, a generous hand full per person and arrange in the centre of the plate. Around the edge of the plate arrange 5 quarters of vine tomato's and 5 marinated olives. Drizzle remaining olive oil marinate around the edge of the plate and some on the lettuce leaves in the
  centre. Next sprinkle some Cocoa Nibs over the plate. This will add crunch and flavour.

• Step 4

  Take rested lamb rump and and thinly slice. Arrange on top of Cos Lettuce in centre of the plate. Next arrange your asparagus spears resting on the lamb
  Enjoy

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