Save to your scrapbook
Chimichurri lamb with watermelon
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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.
Typical values per serving:
This recipe was first published in July 2017.