Lamb with Chimichurri

Ingredients

800 g lamb boneless leg roast
2 Tbs olive oil
2 tsp finely grated lime rind
1 tsp smoked paprika
2 garlic cloves, crushed
400 g can black beans, rinsed, drained
250 g packet microwavable brown rice
1 red capsicum, seeded, finely chopped
1 avocado, stoned, peeled, finely chopped
1/2 cup chopped fresh coriander
2 Tbs lime juice
35 g packet gourmet garden chimichurri finishing drizzle

Method

Preheat oven to 200 C. Untie lamb. Combine oil, lime rind, paprika and garlic in a small bowl. Rub over lamb. Season.

Heat a barbeque grill or char-grill on medium. Cook lamb, turning, for 10 minutes or until brown all over. Transfer to a roasting pan and roast for 20 minutes for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 10 minutes to rest.

Meanwhile, place the black beans in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Heat rice following packet directions. Place beans, rice, capsicum, avocado, coriander, lime juice and 1 tablespoon of the chimichurri in a large bowl. Toss to combine.

Thickly slice lamb and drizzle with remaining chimichurri. Serve with salad.

Credits: Coles

Photo Credits: Coles