Chimichurri Lamb with Roasted Kumara and Avocado Salad

Chimichurri Lamb with Roasted Kumara and Avocado Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 29, 2017.

Alternatively, cook lamb on BBQ for 4-6 minutes for medium-rare (depending on thickness), or until cooked to your liking. Turn to ensure even cooking. Top prepare avocado, cut in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh.


Ingredients

Roast Kumara

  • 1 bag baby kumara, cut in half lengthways

Chimichurri Lamb

  • 1 packet lamb leg steaks (at room temperature)
  • 2 tablespoons dry chimichurri rub

Avocado Salad

  • 1 avocado
  • 1 courgette
  • ½ bag baby spinach leaves
  • 1 pottle feta cheese
  • Drizzle of olive oil
  • Drizzle of vinegar (e.g. white wine, red wine, cider)

To Serve

  • 1 pottle natural yoghurt
  • 2 tablespoons mint leaves

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to medium-high (if using). Toss baby kumara with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 25 minutes, until cooked through. Turn once during cooking.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. Pat lamb dry with paper towels and add to a medium bowl with chimichurri spice mix and a drizzle of oil. Mix to coat lamb.
  3. Add lamb to pan and cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside on a plate, covered in foil, to rest for a few minutes.
  4. While lamb cooks, dice avocado 1cm and use a vegetable peeler to peel courgette into long, thin ribbons. Add both to a medium bowl along with spinach, feta cheese, olive oil and vinegar. Season to taste with salt and pepper and toss to combine. Set aside.
  5. Slice rested lamb thinly against the grain and roughly chop mint leaves.
  6. To serve, divide roasted kumara between plates and top with chimichurri lamb, a dollop of yoghurt and a sprinkle of mint leaves. Serve avocado salad on the side.

Nutritional Information

Energy 2538 kj
607 kcal
Protein 33.9g
Carbohydrate 41.8g
Fat 32.8g