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BARBECUED FARRO ROSEMARY MARINATED LAMB WITH CHIMICHURRI

BARBECUED FARRO ROSEMARY MARINATED 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 mins
Cook Time: 50 mins
Serves: 6-8

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

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

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