Chimichurri BBQ lamb with spring salad, pomegranate and goat's crema

Here's a fresh and delicious recipe for spring lamb that will get you excited for the warmer months to fire up the BBQ.

chimichurri bbq lamb with spring salad
Serves: 4 
Prep time: 10 mins 
Cooking time: 20 mins
  • 2 lamb back straps
  • 1 large handful parsley leaves
  • 1 large handful coriander leaves and stalks
  • 1 medium green chilli, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 tsp cumin powder 
  • 1 lemon, zested and juiced
  • 2 tbs olive oil
  • 1 tsp fish sauce
  • 100g goat's cheese in oil
  • 100g no-fat Greek yoghurt
  • 1 large handful fresh baby spinach leaves
  • 1 large handful fresh watercress/parsley leaves 
  • ½ pomegranate, jewels removed
  • Lemon cheeks to serve
  1. Heat the BBQ or grill pan to high and remove your lamb from the fridge to bring to room temperature.
  2. To make the Chimichurri, add the parsley, coriander, chilli, garlic, cumin, lemon juice, lemon zest, oil and fish sauce to a large mortar and pestle or food processor and pound or blend until a thick green paste is made. 
  3. Smother each piece of the lamb back straps with 1 tbs of chimichurri, leaving the rest aside for the dressing. Cook the lamb on the BBQ to your liking. It should take roughly four minutes each side to achieve medium rare. Once cooked, rest the lamb under foil for another four to five minutes. 
  4. Meanwhile to make the goat's crema, mix the goat's cheese and yoghurt in a bowl with a whisk until smooth.
  5. To serve, on a large platter spoon over your goat's crema, and then to one side arrange your leaves and sprinkle over pomegranate jewels.
  6. Once the lamb is rested, carve thinly on an angle and place on the other side of your platter, spoon over the remaining chimichurri liberally all over the platter and serve with lemon cheeks.
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