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Tapas Style Chimichurri Lamb Steaks

Tapas Style Chimichurri Lamb Steaks

Sharing Dish | with Crispy Onions, Mint and Parsley
4.5(13)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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Calories
: 
326 kcal
Protein
: 
25g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, Wheat)

Not included in your delivery

2 tbsp

Olive Oil for the Chimichurri

Energy (kJ)1362 kJ
Energy (kcal)326 kcal
Fat18.1 g
of which saturates5.6 g
Carbohydrate1.9 g
of which sugars0.7 g
Dietary Fibre0.6 g
Protein25 g
Salt0.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Small Bowl
•Large Frying Pan

Instructions

PDF
Prep Time
1

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 mint and parsley (stalks and all). 

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

Make the Chimmichurri
2

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

Fry the Lamb Steaks and Serve
3

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!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The chimichurri sauce and crispy onions were praised for their delicious taste, adding a flavourful touch to the dish.
  • Suggestions: Consider trimming excess fat from the lamb steaks before cooking to improve the overall texture and enjoyment.
  • Portions: Some found the lamb portion size smaller than expected; consider adding extra vegetables or sides if serving as a main.
AI-generated from customer reviews
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