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Lamb with chimichurri
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your barbecued roast lamb with zesty chimichurri sauce.
Ingredients:
  • 800g Lamb Boneless Leg Roast
  • 2 tsp finely grated lime rind
  • 2.50 gm smoked paprika
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 250g pkt microwavable brown rice
  • 1 red capsicum, seeded, finely chopped
  • 1 avocado, stoned, peeled, finely chopped
  • 125.00 ml chopped fresh coriander
  • 42.00 gm lime juice
  • 35g pkt Chimichurri Finishing Drizzle
Instructions:
  • Preheat the oven to 200C. Remove the ties from the lamb and prepare a flavorful mixture with oil, lime rind, paprika, and garlic. Massage the mixture onto the lamb, ensuring it is coated evenly. Season with salt and pepper to taste.
  • Preheat a barbecue grill or chargrill over medium heat. Grill lamb, turning occasionally, for 10 minutes until golden brown. Transfer the lamb to a roasting pan and roast for 20 minutes for medium doneness or to your preference. Place the lamb on a plate, cover with foil, and let it rest for 10 minutes before serving.
  • Place the black beans in a heatproof bowl and cover them with boiling water. Let stand for 2 minutes, then drain. Heat the rice according to the packet directions. In a large bowl, combine the beans, rice, capsicum, avocado, coriander, lime juice, and 1 tablespoon of chimichurri. Toss everything together.
  • Slice the lamb generously and then generously drizzle it with the remaining chimichurri sauce. Serve alongside a fresh salad.

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