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    Chimichurri lamb with watermelon

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    Chimichurri lamb with watermelon

    • Total time: 25 minutes 25 minutes

    Serves: 4


    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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