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Chimichurri lamb with watermelon
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400-500g pack 4 extra trimmed lamb leg steaks
1 tsp hot smoked paprika
1 tbsp red wine vinegar
440g pack watermelon, flesh diced
½ red onion, very finely chopped
25g pack flat leaf parsley, finely chopped
4 tbsp fat free Greek yogurt
8 Santa Maria Corn & Wheat Tortillas, warmed
1. Rub the lamb with the paprika and 1 tsp of the vinegar. Toss the watermelon with a pinch of salt. Set both aside for 10 minutes, then discard the watermelon juices.
2. Cook the lamb on a very hot griddle for 3-4 minutes each side, until browned. Rest for 5 minutes, then slice. Toss the melon with the onion, parsley and remaining vinegar, then season. Spoon yogurt onto each tortilla, top with the lamb and melon, then roll up to eat.
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This recipe was first published in July 2017.
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