Lamb Roast with Chimmichurri

February 5, 2014
by hellofreshau

    Nothing puts the finishing touches on lamb like our chimichurri recipe – enjoy!


    Ingredients for two people

    400 gpotatoes, washed & sliced
    1lemon, zested & juiced
    1chilli, de-seeded & chopped
    1/2parsley bunch, roughly chopped
    1/2red onion, roughly chopped
    1/2coriander bunch, roughly chopped
    2garlic cloves, sliced
    4 tbsolive oil
    3 tbsred wine vinegar
    1mini lamb roast

    Hellofresh recipe

    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.

    To serve

    Divide the potatoes between your plates and then plate up your delicious lamb with a generous spoonful of the chimmichurri.

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