Chimichurri Lamb with Chips & Green Aioli
What’s better than steak and chips? Lamb steak and chips with chimichurri! And would you like a sauce to go with your chips? Never fear! There’s a herby-mayo to go with those too. All you need now is someone to pour you a cold one, a group of your closest friends and a good game to cheer your team on - before you know it, you’ll get the whole pub experience from the comfort of your very own kitchen!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
potatoes
½ bunch
parsley
½ bunch
coriander
1
eschalots
½ clove
garlic
½
lime
1
long green chilli
¼ cup
mayonnaise
(Contains Egg;)
2 steak
Lamb Leg
1 bag
mixed salad leaves
Not included in your delivery
1.5 tbs
olive oil
1 tbs
red wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into thick chips (unpeeled). Roughly chop the parsley, coriander, eschallot and green chilli (deseeded). Peel and crush the garlic. Zest and juice the lime. Lastly, wash the mixed salad leaves.
Toss the potatoes in half of the olive oil and season with salt and pepper. Place in a single layer on the lined oven tray. Cook in the oven for 25-30 minutes or until tender and golden.
Meanwhile, in a blender or food processor combine the parsley, coriander, eschallot, garlic, lime zest, lime juice, long green chilli, the remaining olive oil and the red wine vinegar. Blend until well combined. The end result should be a thick paste, so if necessary add a little more olive oil to help the ingredients combine. If you don’t have a blender or food processor, finely chop all of the ingredients and then mix them together. Taste and adjust seasoning accordingly with salt and pepper.
In a separate small bowl combine the mayonnaise and 1-2 teaspoons of the chimmichurri.
Heat a greased frying pan over a medium-high heat. Season the lamb leg steaks with salt and pepper on both sides. Add the steaks to the hot pan and cook for 2-3 minutes on each side, for medium rare or until cooked to your liking. Remove from the pan, cover with foil and rest for 5 minutes. Cooking times may vary depending on the thickness of your steak.
To serve, divide the chips, mixed salad leaves and steaks between plates. Spoon the chimichurri over the steaks and use the chimichurri mayonnaise as a dipping sauce for the chips. Tip: If you have remaining chimmichurri dressing, you can keep it in a glass jar in the fridge for up to 2 days.