Mint & Parsley Chimichurri Lamb Steaks Side Dish

Name: Mint & Parsley Chimichurri Lamb Steaks Side Dish with Crispy Onions | Serves 2
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 2 unit(s) Lamb Steaks; 1 unit(s) Garlic Clove**; 1 bunch(es) Mint; 1 bunch(es) Flat Leaf Parsley; 1 unit(s) Red Chilli; 12 milliliter(s) Red Wine Vinegar; 1 sachet(s) Crispy Onions; 2 tbsp Olive Oil for the Chimichurri

with Crispy Onions | Serves 2

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Succulent lamb steaks drizzled in chimichurri and finished with a scattering of crispy onions - this is one delicious side dish to elevate a meal!

Allergens:

Sulphites

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Lamb Steaks

1 unit(s)

Garlic Clove**

1 bunch(es)

Mint

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Red Chilli

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

2 tbsp

Olive Oil for the Chimichurri

Nutritional information

Energy (kJ)1303 kJ

Energy (kcal)311 kcal

Fat21.1 g

of which saturates6.9 g

Carbohydrate4.9 g

of which sugars1.4 g

Dietary Fibre0.9 g

Protein25.4 g

Salt0.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Bowl

•Pan

Instructions

a) Remove the lamb steaks from your fridge to allow them to come up to room temperature.

b) Peel and grate the garlic (or use a garlic press).

c) Pick the mint leaves from their stalks (discard the stalks), then finely chop the parsley (stalks and all).

d) Halve the chilli lengthways, deseed, then finely chop (prepare less if you'd prefer things milder).

a) In a small bowl, combine the garlic, parsley, mint, chilli, red wine vinegar and olive oil (see pantry for amount).

b) Season with salt and pepper and mix until combined.

c) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. TIP: Lamb steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

a) Once the pan is hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done.

b) Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

c) Once rested, slice the steaks into 1cm wide slices and lay onto your serving platter.

d) Spoon the chimichurri over your lamb steak slices, then sprinkle over the crispy onions to finish.

Enjoy!