If you’re trying to spice up your next BBQ, try our chimichurri lamb backstraps and pomegranate salad.
Don’t let the ingredient list fool you, this recipe is easy to make. If you know you’ll be in a hurry come dinner, you can make the sauce ahead of time and let your lamb marinade in the fridge to pick up some extra flavour.
With a homemade chimichurri sauce, it’s absolutely packed with zesty, vibrant flavours. It’s also a beautiful platter-style option that’s sure to impress at your next get-together, with a base of smooth goat’s crema and succulent, pink lamb resting on a salad of pomegranate jewels and fresh greens.
Aussies love a backyard barbie when spring comes around, but it can be hard to find something new to cook every night.
Prep time
15m
Cook time
35m
Serves
4
Ingredients
15
Ingredients
Chimichurri- 1 large handful parsley leaves
- 1 large handful coriander leaves and stalks
- 1 medium green chilli, roughly chopped
- 1 clove garlic, peeled and roughly chopped
- 1 tsp cumin powder
- 1 lemon, zested and juiced
- 2 tbsp olive oil
- 1 tsp fish sauce
- 100g goat cheese in oil
- 100g no fat Greek yoghurt
- 2 lamb backstraps
- 1 large handful fresh baby spinach leaves
- 1 large handful fresh watercress or parsley leaves
- 1/2 pomegranate, jewels removed
- Lemon cheeks to serve
Method
Step 1:
Remove lamb backstraps from the fridge and bring to room temperature.
Step 2:
To make the chimichurri, add all of the ingredients to a large mortar and pestle or food processor, and pound or blend until a thick green paste is made.
Step 3:
Heat a BBQ or grill pan to high. Coat the lamb backstraps with a tablespoon of chimichurri, leaving the rest aside for the dressing. Cook the lamb on the BBQ or grill pan to your liking. It should take roughly 4 minutes each side to achieve medium rare. Once cooked, rest the lamb under foil for another 4 to 5 minutes.
Step 4:
Meanwhile, make the goat’s crema by mixing the goat cheese and yoghurt in a bowl with a whisk until smooth.
Step 5:
To serve, spoon your goat's crema over a large platter, and arrange your leaves to one side. Sprinkle the pomegranate jewels over the top.
Step 6:
Once the lamb is rested, carve thinly on an angle and place on the other side of your platter. Spoon the remaining chimichurri over the meat and salad, and serve with lemon cheeks.
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