Lamb Steaks with Chopping Board Chimichurri


Preparation info

  • Difficulty


  • Serves


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By Sarah Graham

Published 2017

  • About


What you’ll Need

  • 4 × 200 g lamb steaks or shoulder chops
  • salt and freshly ground black pepper
  • 1 Tbsp olive oil


  • ¼ cup fresh flat-leaf parsley, quite tightly packed
  • ¼ cup fresh mint, quite tightly packed
  • ½ tsp minced garlic
  • 1 tsp lemon zest
  • pinch of dried chilli flakes
  • 2 Tbsp lemon juice
  • ¼ cup olive oil
  • 1–2 Tbsp warm water
  • salt and healthy natural sweetener, to taste


What to do

  1. Make the chimichurri first. On a large chopping board (secured by placing a damp kitchen cloth underneath it), finely chop the parsley and mint. Transfer to a jar and add the remaining ingredients. Check for seasoning and balance of flavours and adjust if necessary. Leave to stand until needed.
  2. Meanwhile, season the lamb steaks and cook for 3–4 minutes on each side in a large pan over medium-high heat with the olive oil. Remove and set aside to rest for about 5 minutes before serving immediately with the chimichurri.