Lamb picanha* Recipe

Bring to temperature

Remove the lamb picanha from the refrigerator 45–60 minutes before grilling so it comes close to room temperature. Pat dry with paper towels, especially the fat cap, to ensure good sear.

Prepare rub

In a small bowl combine coarse kosher salt, coarsely ground black pepper, garlic powder, smoked paprika, and dried oregano. Stir to blend evenly.

Oil and season

Lightly brush the meat all over with 2 tbs olive oil. Massage the dry rub evenly onto the meat, covering the fat cap and the underside. Press the rub into the fat cap so it adheres. Use all the seasoning mixture.

Preheat grill

Set up a grill for two-zone cooking (direct and indirect heat). Preheat until the direct side is very hot (about 500°F/260°C) and the indirect side registers around 350°F/175°C. If using a charcoal grill, bank coals to one side. Oil the grates lightly with a paper towel dipped in neutral oil held with tongs.

Initial sear (fat cap first)

Place the picanha fat-cap down over direct high heat. Sear for 3–5 minutes until the fat renders and deep brown crust forms; watch to prevent flare-ups. If flare-ups occur, momentarily move to indirect heat until flames subside, then continue.

Crosshatch sear (optional)

Rotate the meat 45° on the same spot and sear an additional 2 minutes to create a crosshatch pattern on the fat cap. This improves texture and appearance but is optional.

Sear underside

Flip the picanha and place meat-side down on direct heat. Sear 2–3 minutes until well browned.

Finish over indirect heat

Move the picanha to the indirect side of the grill (lower heat). Cover and roast until internal temperature reaches the desired doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 2 lb picanha this typically takes 10–20 minutes depending on grill and starting temperature. Use an instant-read thermometer inserted into the center (not touching fat).

Rest

Transfer the picanha to a cutting board and tent loosely with foil. Rest 10–15 minutes to allow juices to redistribute; carryover cooking will raise temperature ~3–5°F.

Slice and serve

Trim the fat cap if desired into wedges or leave intact. Slice the picanha across the grain into 1/4-inch–1/2-inch slices, cutting from the thinner end toward the fat cap so each slice has a strip of flavorful fat. Arrange on a platter and serve with chimichurri and lemon wedges.

Combine parsley, cilantro (if using), oregano, garlic cloves, red wine vinegar, crushed red pepper flakes, kosher salt, and freshly ground black pepper in a food processor. Pulse several times until herbs are finely chopped but not puréed. With the motor running, stream in the 4 tbs extra-virgin olive oil until mixture is well combined but still slightly textured. Taste and adjust salt, vinegar or oil to balance acidity and texture. Transfer to a small bowl and let rest at room temperature for 15–30 minutes before serving to let flavors meld.

Keep neutral oil handy to re-oil grates if sticking occurs. Serve the sliced picanha immediately with chimichurri spooned over or on the side and lemon wedges to squeeze. Leftovers can be chilled and used cold or gently reheated; reheat briefly in a hot skillet to avoid overcooking.