Serves: 8
Nutritional Information Per Serve:
- Calories 494
- Protein 21.9g
- Carbs 5g
- Fat Total 42g Saturated Fat 14.5g
Ingredients:
- 1kg lamb shoulder roast
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 2 garlic cloves, finely chopped
- 1/4 cup chopped rosemary
- 2 tbsp chopped mint
- 1 tbsp drained canned green peppercorns. chopped
Chimichurri:
- 1 cup flat-leaf parsley
- 1 cup coriander
- 1/4 cup oregano
- 1 bay leaf, finely chopped
- 1 tbsp chopped rosemary
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 tsp smoked paprika
- pinch dried chilli flakes
Method:
- Untie and open lamb. Place in a large shallow glass or ceramic dish. Combine the wine, oil, garlic, rosemary, mint and peppercorns in a small bowl. Pour over lamb and turn to coat. Cover and place in the fridge for 4hrs or overnight to marinate.
- Preheat barbecue grill on high. Drain lamb and cook for 5 mins each side. Reduce heat to medium-low. Cover and cook for 10 mins for medium or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 15 minutes to rest. Thickly slice.
- To make Chimichurri: Combine 1 cup chopped flat-leaf parsley, 1 cup chopped coriander, 1/4 cup chopped oregano, 1 finely chopped bay leaf, 1 tbsp chopped rosemary, 1/3 cup olive oil, 2 tbsp red wine vinegar, 2 tsp smoked paprika and a pinch of dried chilli flakes in a bowl. Season. Makes 1 1/2 cups.