Dean Edwards' Brazilian chimicchuri roasted lamb recipe
Bacofoil has teamed up with TV chef Dean Edwards to create the Brazilian favourite chimicchuri roasted lamb. It's served with a South American version of a salsa verde, and is a delicious roast option that can be enjoyed by the whole family.
Ingredients
- 2 lamb rumps (approx. 400g each)
- 800 g new potatoes
- 1 whole bulb of garlic
- 60 ml oil
- 1 tsp paprika
- 1 clove garlic (crushed)
- 50 ml red wine vinegar
- 1 small bunch fresh coriander
- 1 small bunch flat leaf parsley
- 1 handful fresh mint
- 0.5 tsp smoked paprika
- 40 ml olive oil
- 0.5 red onion (peeled and finely diced)
Details
- Cuisine: Brazilian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 65 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Place all of the chimicchuri ingredients, except the onion, into a mini processor and blitz until fine. Add a little more oil if needed until you get a sauce consistency. Season the mix with salt and pepper.
- Place the lamb rumps along with a third of the chimicchuri into a bowl and cover with clingfilm.
- Marinade for an hour if time allows.
- Parboil potatoes in a large pan of salted water for 7-8 minutes, drain, then halve lengthways.
- Meanwhile seal the lamb in a hot pan on all sides until golden, then transfer to a baking tray lined with foil – make sure the dull side is facing up as this is the non stick side.
- Scatter in the potatoes then drizzle over the oil, turn to make sure they have had a good coating and scatter in the unpeeled garlic cloves.
- Sprinkle over the paprika and season with a dash of salt and pepper.
- Pop into a pre heated oven set at 200°C/Cas Mark 6 for 20-25 minutes then remove the lamb and leave to rest under a sheet of non-stick foil for 5-10 minutes. The potatoes can be popped back in the oven until golden.
- Serve the carved lamb with the paprika potatoes, some greens and a good helping of the reserved chimicchuri sauce.