Skip to main content

This lamb recipe with chimichurri is a simple but flavoursome meal you're sure to love. With just 10 minutes prep time, this dish is perfect for those days when you don't feel like cooking.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, + 10 mins resting time
Lamb with chimichurri


  • 800g Coles Australian Lamb Boneless Leg Roast
  • 2 tbs olive oil
  • 2 tsp finely grated lime rind
  • 1 tsp smoked paprika
  • 2 garlic cloves, crushed
  • 400g can black beans, rinsed, drained
  • 250g pkt microwavable brown rice
  • 1 red capsicum, seeded, finely chopped
  • 1 avocado, stoned, peeled, finely chopped
  • ½ cup chopped fresh coriander
  • 2 tbs lime juice
  • 35g pkt gourmet garden chimichurri finishing drizzle

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Untie lamb. Combine oil, lime rind, paprika and garlic in a small bowl. Rub over lamb. Season.
  2. Step 2

    Heat a barbecue grill or chargrill on medium. Cook lamb, turning, for 10 mins or until brown all over. Transfer to a roasting pan and roast for 20 mins for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 mins to rest.
  3. Step 3

    Meanwhile, place the black beans in a heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain. Heat rice following packet directions. Place beans, rice, capsicum, avocado, coriander, lime juice and 1 tbs of the chimichurri in a large bowl. Toss to combine.
  4. Step 4

    Thickly slice lamb and drizzle with remaining chimichurri. Serve with salad.