CHIMICHURRI LAMB

WITH GRILLED TO­MATO & PEP­PER SALAD

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

Chimichurri is Ar­gentina’s an­swer to pesto. It’s a cinch to make, and the zingy, herby, gar­licky flavours are fab­u­lous with grilled meats. The salad for this dish can be made while the meat is mar­i­nat­ing.

4 lamb back straps, trimmed

(150-200g each)

Chimichurri:

6 cloves gar­lic, roughly chopped

150ml olive oil

90ml red wine vine­gar

½ cup roughly chopped pars­ley leaves ½ cup roughly chopped oregano leaves 1 tea­spoon chilli pow­der

1 tea­spoon smoked pa­prika

1 tea­spoon flaky sea salt

Salad:

2 red cap­sicums

1 yel­low cap­sicum

250g small vine-ripened or cherry to­ma­toes, halved (larger to­ma­toes can be cut into quar­ters)

4 spring onions

cup fresh basil leaves

¼ cup olive oil

2 ta­ble­spoons bal­samic vine­gar

1 clove gar­lic, crushed

1 ta­ble­spoon fresh oregano leaves

Toasted pine nuts for gar­nish (op­tional)

Place all the chimichurri in­gre­di­ents in a food pro­ces­sor and pulse to just com­bine (mix­ture should be chunky and rough in tex­ture).

Place half the mix­ture in a non-re­ac­tive bowl and the other half in a screw-top jar to serve later with the lamb.

Add lamb back straps to the bowl and toss to coat. Cover and leave to mar­i­nate for at least 4 hours.

When ready to cook, re­move lamb from marinade and bar­be­cue or char­grill over medium to high heat for 3 min­utes per side or un­til cooked to your lik­ing.

Cover with foil and rest 5 min­utes be­fore slic­ing and serv­ing with the salad and re­served chimichurri.

Salad: Grill cap­sicums un­til black­ened then re­move skin and seeds and tear flesh into strips. Grill to­ma­toes un­til just charred.

Dis­card roots and most of the green top from spring onions then run them un­der cold wa­ter be­fore plac­ing on the hot grill for sev­eral min­utes, turn­ing once. Re­move and slice into 2cm pieces.

As­sem­ble salad by plac­ing basil leaves, grilled cap­sicums, to­ma­toes and spring onions in a serv­ing bowl.

Com­bine olive oil, vine­gar, gar­lic and oregano leaves, and sea­son well with flaky salt and freshly ground black pep­per. Toss through salad mix, ad­just­ing sea­son­ing if nec­es­sary. Serve sprin­kled with a few toasted pine nuts if de­sired. Serves 4-6

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