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Lamb with chimichurri

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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

Ingredients

  • 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
  • 1/2 cup chopped fresh coriander
  • 2 tbs lime juice
  • 35g pkt gourmet garden chimichurri finishing drizzle

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

Method

  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.

Lamb with chimichurri

Lamb with chimichurri
  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes, + 10 mins resting time
Ingredients
  • 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
  • 1/2 cup chopped fresh coriander
  • 2 tbs lime juice
  • 35g pkt gourmet garden chimichurri finishing drizzle
    Description

    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.

    Method

    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.