How to make easy BBQ lamb with chimichurri

Cooking lamb on the barbecue is easy (RECIPE BELOW) and in this video we show you how to perfect lamb on the BBQ and how to make a delicious chimichurri sauce to go with your lamb. Chimichurri is a South American no-cook herb sauce that is the ideal match for barbecued meat. So fire up the barbie and get cooking.
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BBQ BUTTERFLIED LAMB WITH CHIMICHURRI SAUCE
Serves: 4-6 Prep: 20 mins (+30 mins marinating & 10 mins resting time) Cooking: 35 mins
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 tsp garlic powder
1 tsp fennel seeds
1⁄4 cup (60ml) olive oil
1kg butterflied lamb leg
500g kent pumpkin, thinly sliced
1 zucchini, thickly sliced diagonally
1 red capsicum, seeded, cut into quartered
1 baby fennel, cut into wedges
1 red onion, cut into wedges
1 bunch asparagus, woody ends trimmed
200g sugar snap peas
4 red radish, cut into wedges
Baby rocket leaves
Lemon or lime wedges, to serve
Chimichurri
1⁄2 cup mint leaves
1⁄2 cup parsley leaves
1⁄4 cup coriander leaves
1⁄4 cup oregano leaves
2 tbs red wine vinegar
1⁄4 cup (60ml) extra virgin olive oil
2 tsp Dijon mustard
1. Combine the paprika, cumin, coriander, oregano, garlic powder, fennel seeds and 2 tbs of the oil in a large bowl. Add the lamb and turn to coat in spice mixture. Set aside for 30 mins to develop the flavours.
2. Meanwhile, heat a barbecue or chargrill over medium-high heat. Combine the pumpkin, zucchini, capsicum, fennel, onion, asparagus and peas in a large bowl. Drizzle with remaining oil and toss to coat. Season with salt and pepper. Cook vegetables on the chargrill for 1-2 mins each side or until just tender. Set aside to cool.
3. Cook the lamb on the chargrill for 5 mins each side or until golden brown. Reduce heat to medium and cook, covered, for 10 mins for medium-rare, or until cooked to your liking. Set aside, covered, for 10 mins to rest.
4. Meanwhile, to make the chimichurri, place the mint, parsley, coriander, oregano, wine, oil and mustard in a small processor and process until smooth. Taste and season with salt and pepper.5. Transfer the lamb to a serving board. Thickly slice. Arrange the vegetables with the rocket leaves on the serving board. Drizzle with chimichurri sauce.
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