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How to make easy BBQ lamb with chimichurri

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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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