BARBECUED LAMB WITH CHIMICHURRI

A lovely idea for a relaxed Christmas Day is to barbecue the main. Adding a chimichurri sauce will add a bit of spice to the classic lamb and rosemary combination.

Prep:
10 minutes
Cook:
50 minutes
Serves:
6-8

Ingredients

For the chimichurri:

½ cup finely chopped parsley

1 tablespoon chopped oregano

3 cloves garlic, minced

1 red chilli, finely chopped

2 tablespoons red wine vinegar

¼ cup olive oil

1 butterflied rosemary marinated lamb

Method

Combine all the chimichurri ingredients in a small bowl, season to taste with salt and pepper and set aside

Season the lamb with salt and cook on a barbecue on a low heat, turning every 10 mins for 30-35 mins for medium rare (alternatively roast in 200°C oven for 30-35 minutes, turning once halfway through cooking)

Allow to rest for at least 15 mins before slicing and putting onto a platter with some of the chimichurri drizzled over and the rest served alongside