Lamb Roast with ChimmichurriFebruary 5, 2014
Nothing puts the finishing touches on lamb like our chimichurri recipe – enjoy!
Ingredients for two people
|400 g||potatoes, washed & sliced|
|1||lemon, zested & juiced|
|1||chilli, de-seeded & chopped|
|1/2||parsley bunch, roughly chopped|
|1/2||red onion, roughly chopped|
|1/2||coriander bunch, roughly chopped|
|2||garlic cloves, sliced|
|4 tbs||olive oil|
|3 tbs||red wine vinegar|
|1||mini lamb roast|
For the potatoes
Preheat the oven to 200C. Slice the potatoes with the skin on and place them in a baking tray, with a good glug of olive oil, half of the lemon zest, half of the chilli (optional). Season liberally with salt and pepper Put in the top shelf of the oven for 30 minutes or until golden brown.
For the chimmichurri
In a blender or food processor combine the onion, parsley, coriander, garlic, remaining lemon zest, lemon juice, the remaining chilli, the olive oil, and the red wine vinegar. Blend until well combined. We want to achieve a smooth paste so if necessary you may need to add a little bit more olive oil to help the ingredients combine. Taste and adjust seasoning accordingly with salt and pepper.
For the lamb
Season the lamb with salt and pepper. Heat a pan over high heat, add the lamb and sear on both sides until golden brown, transfer the lamb to a baking tray and place in the oven for 12-15 minutes, cooking time will vary depending on the thickness and your preference.
Divide the potatoes between your plates and then plate up your delicious lamb with a generous spoonful of the chimmichurri.
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