Lamb Steaks with Mint Chimichurri Roast Potatoes and Charred Broccolini

Lamb Steaks with Mint Chimichurri Roast Potatoes and Charred Broccolini

30 min
610 calories

These lamb steaks are a perfect way to kick-up your mid-week menu with a punchy chimichurri sauce and charred broccolini as simple accompaniments. We've added some potatoes to soak up all the luscious sauce, you can roast them or add them to the grill as well!

Number of servings

Ingredients

350 Gram Lamb Steaks
2 Red Potatoes
1 Small Bunch Parsley & Mint
1 Lemon
2 Garlic Clove
1 Red chilli
1 Bunch Broccolini

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Oven Tray
Frying Pan
Stick Blender

Step 1

1 Make Chimichurri

Preheat oven to 180°C. Pick parsley & mint. Peel garlic. Zest lemon and cut into wedges. Slice chilli. Combine herbs, half the chilli, lemon zest (to taste) and garlic in a small jug and cover with 3 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth. Use a little more oil and a squeeze of lemon if needed to form a paste.

Tip! ALTERNATIVELY: Finely chop herbs, garlic, zest and half the chilli, add the olive oil and stir to combine.

Step 2

2 Marinate Lamb

Marinate lamb with half the chimichurri and leave to infuse for 10 minutes. Preheat BBQ If you are using it to cook lamb in step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 3

3 Cook Potatoes

Slice potatoes and toss with olive oil, salt and pepper. Spread on a lined tray and bake for 15-20 minutes until tender when pierced with a fork.

Tip! You can grill these on the BBQ if you'd prefer to do everything together.

Step 4

4 Cook Lamb

Heat a grill pan or BBQ over medium high heat. Grill the lamb for 2-3 minutes each side for medium rare lamb (pink in the centre). Set aside to rest.

Step 5

5 Cook Broccolini

Trim bottoms from broccolini and place on the grill pan or BBQ and cook for 3-4 minutes , turning occasionally until cooked to your liking.

Step 6

6 You Plate It

Serve the potatoes topped with the lamb and a dollop of chimichurri with the broccolini on the side with the leftover lemon wedges and chilli.

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Oven Tray
Frying Pan
Stick Blender

Step 1

1 Make Chimichurri

Preheat oven to 180°C. Pick parsley & mint. Peel garlic. Zest lemon and cut into wedges. Slice chilli. Combine herbs, half the chilli, lemon zest (to taste) and garlic in a small jug and cover with 3 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth. Use a little more oil and a squeeze of lemon if needed to form a paste.

Tip! ALTERNATIVELY: Finely chop herbs, garlic, zest and half the chilli, add the olive oil and stir to combine.

Step 2

2 Marinate Lamb

Marinate lamb with half the chimichurri and leave to infuse for 10 minutes. Preheat BBQ If you are using it to cook lamb in step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 3

3 Cook Potatoes

Slice potatoes and toss with olive oil, salt and pepper. Spread on a lined tray and bake for 15-20 minutes until tender when pierced with a fork.

Tip! You can grill these on the BBQ if you'd prefer to do everything together.

Step 4

4 Cook Lamb

Heat a grill pan or BBQ over medium high heat. Grill the lamb for 2-3 minutes each side for medium rare lamb (pink in the centre). Set aside to rest.

Step 5

5 Cook Broccolini

Trim bottoms from broccolini and place on the grill pan or BBQ and cook for 3-4 minutes , turning occasionally until cooked to your liking.

Step 6

6 You Plate It

Serve the potatoes topped with the lamb and a dollop of chimichurri with the broccolini on the side with the leftover lemon wedges and chilli.

Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Oven Tray
Frying Pan
Stick Blender

Step 1

1 Make Chimichurri

Preheat oven to 180°C. Pick parsley & mint. Peel garlic. Zest lemon and cut into wedges. Slice chilli. Combine herbs, half the chilli, lemon zest (to taste) and garlic in a small jug and cover with 3 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth. Use a little more oil and a squeeze of lemon if needed to form a paste.

Tip! ALTERNATIVELY: Finely chop herbs, garlic, zest and half the chilli, add the olive oil and stir to combine.

Step 2

2 Marinate Lamb

Marinate lamb with half the chimichurri and leave to infuse for 10 minutes. Preheat BBQ If you are using it to cook lamb in step 4.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 3

3 Cook Potatoes

Slice potatoes and toss with olive oil, salt and pepper. Spread on a lined tray and bake for 15-20 minutes until tender when pierced with a fork.

Tip! You can grill these on the BBQ if you'd prefer to do everything together.

Step 4

4 Cook Lamb

Heat a grill pan or BBQ over medium high heat. Grill the lamb for 2-3 minutes each side for medium rare lamb (pink in the centre). Set aside to rest.

Step 5

5 Cook Broccolini

Trim bottoms from broccolini and place on the grill pan or BBQ and cook for 3-4 minutes , turning occasionally until cooked to your liking.

Step 6

6 You Plate It

Serve the potatoes topped with the lamb and a dollop of chimichurri with the broccolini on the side with the leftover lemon wedges and chilli.

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