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Lamb al asador with chimichurri and sweet potato wedges

Name: Lamb al asador with chimichurri and sweet potato wedges
Prep time: 90 min
Cook time: 35 min
Total time: 125 min
Yield: 6
Ingredients: 1.2kg (about 2 large) sweet potatoes, cut into thin wedges; Olive oil, to drizzle; 1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this); 2 bunches spring onions, trimmed; 1 cup flat-leaf parsley leaves, chopped; 1/4 cup rosemary leaves, chopped; 1/2 cup oregano leaves, chopped; 1/3 cup thyme leaves, chopped; 4 bay leaves; 6 garlic cloves, finely chopped; 1 teaspoon chilli powder; 1 cup (250ml) olive oil; 1/2 cup (125ml) sherry vinegar or red wine vinegar

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1h 30m

35m

Lamb al asador with chimichurri and sweet potato wedges

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by David Prior

delicious. contributor

Oct 03, 2015

After learning the art of cooking meat over a traditional wood fire in Uruguay, David Prior is hooked on the intense flavour of a South American barbecue.

1.2kg (about 2 large) sweet potatoes, cut into thin wedges
Olive oil, to drizzle
1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
2 bunches spring onions, trimmed

Chimichurri

1 cup flat-leaf parsley leaves, chopped
1/4 cup rosemary leaves, chopped
1/2 cup oregano leaves, chopped
1/3 cup thyme leaves, chopped
4 bay leaves
6 garlic cloves, finely chopped
1 teaspoon chilli powder
1 cup (250ml) olive oil
1/2 cup (125ml) sherry vinegar or red wine vinegar

Method

1.

For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
2.

Preheat the oven to 200°C.
3.

Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
4.

Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
5.

Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
6.

Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.