- 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
- Brocolli 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
Lamb with Mint Chimichurri
4 people
40 min
Nutrition per serving
-
kcal864kcal
-
protein32g
-
total fat73g
-
saturates21.7g
-
iron3.1mg
-
carbs22g
Ingredients
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
- Brocolli 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
Copy TextFor 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.
The Quality Mark & You
Learn MoreMethod
Copy TextFor 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.
