Chop House Lamb Rump with BBQ Sauce by Chop House in Edinburgh

HERE is a delicious recipe from the new menu at Chop House.
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BBQ Sauce
1/2 medium onion
5 peeled garlic cloves
1 red chilli 
Olive oil 
1 orange, zest & juice
100g soft brown sugar
3 tbsp balsamic vinegar
100ml tomato ketchup
1 tbsp Worcestershire sauce
1 tsp English mustard 
100ml apple juice
1/2 tsp sea salt 
1/2 tsp freshly ground black pepper
Herbs & Spices:
5 sprigs fresh thyme 
5 sprigs fresh rosemary 
A very small bunch of fresh coriander 
5 bay leaves
1 tbsp fennel seeds
2 tbsp smoked paprika
3 whole cloves

1 Blitz the onion, garlic and chilli together until it forms a fine paste.
2 Pour the olive oil into a pan and gently fry the paste for five minutes on a low heat to activate the flavours.
3 Add all the herbs and spices to the food processor, then peel in strips of orange zest and blitz.
4 Add this pureed mixture to the pan and cook for another minute.
5 Add the sugar, stir in well and cook for a few more minutes until you get a thick brown paste. Pour in 285ml of water and cook for two more minutes.
6 Squeeze in the orange juice and add all the remaining ingredients, stir well and bring everything to the boil then turn down the heat and simmer for 5-10 minutes until the mixture thickens slightly.
7 Pour the sauce slowly through a fine sieve into a large bowl. Rinse the sieve and pass the sauce through again.

1 marinated lamb rump (300g) square cut & skin scored
2 tbsp BBQ sauce (see above)
2 tbsp chimichurri sauce
Pinch of sea salt and black pepper 

2 star anise
5 whole cloves
5 basil stalks
Pomace oil

Prep: Cover the lamb rump in pomace oil then add the marinade ingredients and leave in the fridge for 24 hours. 

1 Remove lamb rump from the marinade and then render the fat on the lamb and sear on all sides.
2 Cook until medium rare, coating with the BBQ sauce when the meat is nearly finished.
3 Leave to rest for a minimum of half the cooking time.
4 Cut into thin slices and serve on top of the chimichurri sauce.

In association with Taste Communications.