Like many herby sauces, chimichurri transforms plain fish, meat and veggies into show stopping meals. Treat lamb loins like fillet steak – season them generously, sear them and don’t overcook. They are very lean and so require less cooking than you think, and benefit from resting. I’ve presented the dish here as a platter but … Continue reading "Feasts for Families :: Roast Loin of Lamb with Jersey Royals & Chimichurri"

Like many herby sauces, chimichurri transforms plain fish, meat and veggies into show stopping meals. Treat lamb loins like fillet steak – season them generously, sear them and don’t overcook. They are very lean and so require less cooking than you think, and benefit from resting. I’ve presented the dish here as a platter but it would work equally well individually plated with the chimichurri sauce served on the side.

Method

1. Blitz together all the ingredients for the chimichurri sauce.
2. Cook the Jersey Royals in salted boiling water for 15 mins. Drain and set aside.
3. Season the lamb loin fillets and sear them in a hot, lightly oiled pan for 2-3 mins. Lower the heat and continue cooking, turning each fillet every minute for 6 mins. Set them aside to rest for about 5-8 mins. 
4. Cook the green vegetables and drain. They can be put into a bowl of iced cold water so they keep their colour and don’t overcook.
5. Slice the lamb. Serve with the potatoes and green vegetables. Serve with the chimichurri sauce.