• sandrabrandalise


COOKBOOK: Woolworths Fresh Mag - March 2018

Anything on the BBQ is good for me! Lamb with chimichurri is a Uruguayan & Argentinian meal that we have grown up with. You can make chimichurri as hot & spicy as you like. A great sauce to accompany any BBQ !



Serves 4

500g sweet potato, cut into thick strips

2 bunches broccoli, cut into bite size

olive oil

8 lamb midloin chops

1/2 bunch mint leaves

1/2 bunch parsley leaves

2 garlic cloves, chopped

1/2 teaspoon chilli flakes

1 tablespoon of sweet chilli sauce

2 tablespoons of red wine vinegar

Steam or microwave broccoli. Sprinkle sweet potato chips with olive oil and bake for 20mins or until golden and cooked.

Brush lamb chops with olive oil or spray with olive oil. Set aside.

Meanwhile, lightly fry garlic. Place mint, parsley, garlic snd chilli flakes , sweet chilli sauce and red wine vinegar and a tablespoon of olive oil and process until well combined.

Place the land on a hot BBQ plate and cook to your preference. Just before taking of hot plate, distribute the chimichuri mixture over the cooked lamb.

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