1kg boneless lamb leg
Micro mint to serve (optional)
3 garlic cloves, crushed
1 bunch each mint and coriander, chopped
1 each long green and red chillies, chopped
1 tbs finely grated ginger
Finely grated zest and juice of 1 lemon
1⁄2 cup (125ml) extra virgin olive oil
1. For the chimichurri, place all the ingredients in a small food processor, season and pulse until finely chopped. Rub half the mixture
over the lamb and set aside for 10 minutes to marinate.
HOW TO CHOP MINT, SAGE, OREGANO AND BASIL
2. Preheat barbecue over medium-high heat. Cook the lamb on the barbecue for 8-10 minutes a side until charred then remove from the heat and rest, lightly covered in foil, for 5 minutes for medium.
3. Add any resting juices to the remaining chimichurri, then slice the lamb and serve topped with the reserved sauce and micro mint.