Mix soy sauce, red wine vinegar, extra virgin olive oil, and The Gourmet Collection Pepper Steak spice blend.

Rub the mixture over the lamb rump and leave for 15-30 minutes (preferably overnight).

Cook on a hot grill or BBQ for 4-5 minutes each side, or until the internal temperature reaches about 55-60°C for medium-rare or 60-65°C for medium.

Rest for 5 minutes, season with salt, slice, and serve.