Rump Cap Recipe
Make Rump Cap Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Marinade
Sides
Method
Preparation of Marinade
- 1
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice. Mix well until all ingredients are evenly combined.
Marinating the Rump Cap
- 2
Marinate the Rump Cap
Place the rump cap in a large resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Cooking the Rump Cap
- 3
Prepare for Cooking
Preheat your grill or oven to a high temperature (around 220°C/428°F). Remove the rump cap from the marinade and let it come to room temperature for about 30 minutes before cooking.
- 4
Grill or Roast the Meat
If using a grill, place the rump cap directly on the grill and sear for about 4-5 minutes on each side for medium-rare, or longer depending on your desired doneness. If roasting, place the marinated rump cap in a roasting pan and roast in the oven for about 30-40 minutes for medium-rare, or until a meat thermometer reads 57°C (135°F).
Preparing the Potatoes
- 5
- 6
Finish the Potatoes
Add a drizzle of olive oil, salt to taste, and chopped fresh parsley to the cooked potatoes. Toss gently to combine.
