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Bookmark Recipe

Lamb with Mint Chimichurri

4 people
40 min

Ingredients

  • 4 lamb leg steaks or escalopes 

    15g parsley, chopped  

    15g mint leaves, chopped 

    150ml olive oil 

    Juice of ½ lemon 

    2 garlic cloves, peeled and crushed 

    1 red chilli, finely chopped 

    Salt and freshly ground black pepper 

  • 100g couscous 

    100 ml boiling water 

    1 garlic clove, peeled and crushed 

    Zest and juice of ½ lemon 

    250g broccoli, cut into pieces, tough stem discarded 

    15g mint leaves, chopped 

    15ml olive oil 

Lamb and Chimichurri Sauce

  • 4 lamb leg steaks or escalopes 

    15g parsley, chopped  

    15g mint leaves, chopped 

    150ml olive oil 

    Juice of ½ lemon 

    2 garlic cloves, peeled and crushed 

    1 red chilli, finely chopped 

    Salt and freshly ground black pepper 

Broccoli Couscous

  • 100g couscous 

    100 ml boiling water 

    1 garlic clove, peeled and crushed 

    Zest and juice of ½ lemon 

    250g broccoli, cut into pieces, tough stem discarded 

    15g mint leaves, chopped 

    15ml olive oil 

Method

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For the chimichurri: Combine the parsley, mint, olive oil, lemon juice, garlic, chilli, salt and pepper. Pour half of the mixture over the lamb steaks and marinate for as long as you can. 

Prepare the couscous. Place the couscous, garlic, lemon zest and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film. Set aside until all the water has been absorbed. 

Boil the broccoli for no more than 1 minute, drain and plunge into a bowl of iced water for 5 minutes. Drain well and place in a food processor with the mint leaves and olive oil, blitz in several short bursts to produce coarse crumbs. Mix the broccoli into the couscous, season with a little salt and black pepper. 

To cook the lamb: Heat a grill or barbecue to high. Add the lamb steaks and cook for 3 minutes per side, depending on thickness.  

To serve: Serve with the couscous and drizzle over the remaining mint chimichurri sauce. 

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Method

Copy Text

For the chimichurri: Combine the parsley, mint, olive oil, lemon juice, garlic, chilli, salt and pepper. Pour half of the mixture over the lamb steaks and marinate for as long as you can. 

Prepare the couscous. Place the couscous, garlic, lemon zest and juice, salt and pepper in bowl and mix to combine. Pour in the water, stir and cover with cling film. Set aside until all the water has been absorbed. 

Boil the broccoli for no more than 1 minute, drain and plunge into a bowl of iced water for 5 minutes. Drain well and place in a food processor with the mint leaves and olive oil, blitz in several short bursts to produce coarse crumbs. Mix the broccoli into the couscous, season with a little salt and black pepper. 

To cook the lamb: Heat a grill or barbecue to high. Add the lamb steaks and cook for 3 minutes per side, depending on thickness.  

To serve: Serve with the couscous and drizzle over the remaining mint chimichurri sauce.