Lamb leg with coriander and mint chimichurri

Name: Lamb leg with coriander and mint chimichurri
Yield: 4
Ingredients: 1kg boneless lamb leg; Micro mint to serve (optional); 3 garlic cloves, crushed; 1 bunch mint, chopped; 1 bunch coriander, chopped; 1 each long green and red chillies, chopped; 20.00 ml finely grated ginger; Finely grated zest, juice of 1 lemon; 125ml olive oil

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Sep 05, 2016

Pimp your lamb dish with this tasty coriander and mint chimchurri. Add your own choice of grain salads and veggies to the meal and there's your perfect, mid-week meal done.

1kg boneless lamb leg
Micro mint to serve (optional)

Chimichurri

3 garlic cloves, crushed
1 bunch mint, chopped
1 bunch coriander, chopped
1 each long green and red chillies, chopped
1 tbs finely grated ginger
Finely grated zest, juice of 1 lemon
1⁄2 cup (125ml) extra virgin olive oil

Method

1.

For the chimichurri, place all the ingredients in a small food processor, season and pulse until finely chopped. Rub half the mixture over the lamb and set aside for 10 minutes to marinate.
2.

Preheat barbecue over medium-high heat. Cook the lamb on the barbecue for 8-10 minutes a side until charred then remove from the heat and rest, lightly covered in foil, for 5 minutes for medium.
3.

Add any resting juices to the remaining chimichurri, then slice the lamb and serve topped with the reserved sauce and micro mint.