BBQ Lamb with Chimichurri Sauce and New Potatoes
We are all spending a lot more time outdoors and this BBQ Lamb with Chimichurri Sauce and New Potatoes is a brilliantly tasty and warming dish!
Ingredients
- 1 leg lamb deboned and butterflied
- Few sprigs rosemary
- Salt and pepper
- 400g new potatoes, blanched
- 25g butter
- Few sprigs coriander
- Few sprigs of parsley
Sauce:
- 15g Vietnamese coriander, chopped
- 15g coriander, chopped
- 15g mint, chopped
- 2 garlic cloves, peeled and chopped
- 1 green chilli, chopped
- ½ shallot, peeled and chopped
- 25ml red wine vinegar
- 2 limes, juice only
- 50ml olive oil
Method
Heat a BBQ until the coals are grey.
Wrap the potatoes in foil with the butter and herbs. Season the lamb and sprinkle it with rosemary. Put the lamb on the BBQ and cook for about 15 minutes on each side, add the potatoes in foil and when you turn the lamb over.
To make the sauce mix together in a pestle and mortar, the herbs and garlic stir through the chillis and shallots and finish with the vinegar, lime juice and olive oil. Season.
To serve, pile the lamb and potatoes onto a platter, and top with the sauce.
Ingredients
- 1 leg lamb deboned and butterflied
- Few sprigs rosemary
- Salt and pepper
- 400g new potatoes, blanched
- 25g butter
- Few sprigs coriander
- Few sprigs of parsley
Sauce:
- 15g Vietnamese coriander, chopped
- 15g coriander, chopped
- 15g mint, chopped
- 2 garlic cloves, peeled and chopped
- 1 green chilli, chopped
- ½ shallot, peeled and chopped
- 25ml red wine vinegar
- 2 limes, juice only
- 50ml olive oil
Method
Heat a BBQ until the coals are grey.
Wrap the potatoes in foil with the butter and herbs. Season the lamb and sprinkle it with rosemary. Put the lamb on the BBQ and cook for about 15 minutes on each side, add the potatoes in foil and when you turn the lamb over.
To make the sauce mix together in a pestle and mortar, the herbs and garlic stir through the chillis and shallots and finish with the vinegar, lime juice and olive oil. Season.
To serve, pile the lamb and potatoes onto a platter, and top with the sauce.
