This is such an easy flavoursome dish of Chimichurri-marinated lamb roasted in the oven and
served over a bed of carrot purée made even more colourful when served with green beans.
700g butterflied/boneless lamb
2 tbsp Spice Fusion Chimichurri Verde
2 tbsp EV olive oil
2 tbsp fresh lemon or lime juice
Combine Chimichurri Verde with oil and juice. Set aside for 5 or more minutes to rehydrate.
Cut deep slits into the lamb then spread chimichurri marinade all over,
pushing it into the crevices.
Cover with plastic wrap and leave to marinate in the refrigerator
for at least an hour, overnight if possible.
When ready to cook, return lamb to room temperature then cook in a
greased baking dish until tender.
CARROT PUREE
500g carrots, peeled and coarsely chopped1
1½ cups soda water
2 tbsp unsalted butter, divided
1 tbsp coriander, finely chopped
Salt and pepper
Place carrots in a saucepan and pour in soda water. Bring to a boil then stir in 1 tbsp of the
butter and ½ tsp salt.
Reduce heat and simmer until carrots are tender when pierced with a knife
and the cooking liquid is reduced to a ¼ cup.
Transfer carrots and cooking liquid to a food processor and leave to
cool for 10 minutes. Add remaining 1 tbsp butter and process until smooth.
Add coriander and pulse until incorporated. Season with salt and pepper.
