WITH GRILLED TOMATO & PEPPER SALAD
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
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
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